A SLOW AND CONTROLLED
CURING PROCESS
IN OUR NATURAL DRYING CELLARS
– A SLOW AND CONTROLLED –
CURING PROCESS
IN OUR NATURAL DRYING CELLARS
A natural process
In semi-darkness and silence, a process begins in which sea salt is the only guest. No other additives have any place here, because only salt understands the art of natural preservation. White and crystalline, only its purity is capable of accompanying the flavor of Iberian ham.
A natural process
In semi-darkness and silence, a process begins in which sea salt is the only guest. No other additives have any place here, because only salt understands the art of natural preservation. White and crystalline, only its purity is capable of accompanying the flavor of Iberian ham.
That needs time
Maturation in natural drying cellars gives way to a long, patient and vigilant process. The Iberian ham gradually acquires its balance. Although every second heralds new wonders, it takes years of harmony to turn each piece into a masterpiece.
That needs time
Maturation in natural drying cellars gives way to a long, patient and vigilant process. The Iberian ham gradually acquires its balance. Although every second heralds new wonders, it takes years of harmony to turn each piece into a masterpiece.
THE PHASES OF
THE CURING PROCESS
SALTING
The beginning of the entire process, the secret is a symbiosis between ham and sea salt to dehydrate each piece naturally, without additives or preservatives.
POST SALTING
A balance between temperature and humidity in which the salt is slowly introduced into each piece, initiating a process that over time will culminate in a masterpiece.
NATURAL DRYING CELLARS
The beginning of a long and delicate process that is created in our natural drying cellars, where the ham undergoes the climatic variations of the four seasons.
CELLARS
Time works its magic on the ham. It’s a slow process, done underground, where the more stable, natural conditions allow the ham to acquire its characteristic properties of flavor, smell, color and texture.