The Process

(salting, curing, ageing, cala)

The hams are covered with sea salt, one day per kilo of meat on average. They are then washed and put in refrigeration chambers at a controlled temperature and humidity for 30 up to 40 days so that the salt can penetrate the entire piece uniformly.

The curing process is carried out in drying sheds always located at over 700 metres.
During this process, when the ham is cured for between 6 to 12 months the Ham Master must bear in mind factors such as microclimate, humidity, temperature, altitude and wind speed to enable the fat from the acorn to penetrate into the muscle fibres, impregnating them with an incomparable aroma. 

The ageing process, as is the case with the finest wines and the darkness and silence of the cellars where the ham is stored give it its characteristic bouquet that makes this product an authentic culinary delicacy.
This is the final process that lasts between 24 and 36 months until the ham reaches the desired level of juiciness and texture.

With the “cala” the final test arrives at last. Traditionally the testing is done by inserting a sharp bone from a cow or a horse known as a “cala” in different parts of the ham so that it becomes impregnated with the aroma of the meat. Once this has been done, using his sense of smell alone, the Ham Master decides whether it is ready to be eaten.
Only hams that receive this approval are ready to travel straight to you table.

 “A morsel to be savoured by the fortunate” That is how Iberico Ham was described by Camilo José Cela, the Nobel prize winner for Literature and great lover of this delicacy…. A definition shared by great travellers as Próspero Merimée and Cosme de Médicis, British Hispanics Richard Ford and Gerald Brenan, chefs in the league of G Monseguron and Joel Robuchon and public figures such as Jacques Chirac, Helmut Kohl, Luciano Pavarotti or the Queen of England.

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