Elaboration and maturation

When speaking of Iberian acorn-fed ham, one of the secrets of its exquisiteness lies in the hands of the experts who carry out the different stages the product undergoes prior to its commercialization. Let’s list here the various processing stages:

1) Product reception:

It happens under cooling conditions at 0ºC. It is then submitted to processes of shaping, bleeding and classification of the pieces at a temperature between 2 and 5ºC.

2) Salting:

The product goes into the salting hangar, where it is buried in common salt. This process is performed to favor the dehydration and conservation of the pieces, besides contributing to the development of its typical color and aroma. The time the ham remains in this stage depends on the fresh weight of each piece: the heavier, the longer.

3) Washing/Brushing:
It is done manually, cleaning each piece by hand, with water and a brush. The main goal is to remove the salt deposits on the the surface of the ham. 

4) Rest or post-salting (sweating):
This phase aims to promote the uniform distribution of the salt within the muscle tissue of the meat and prevent the appearance of microbial agents.

5) Drying/Maturation:
The meat is transferred to the drying sheds, where it is hung up in conditions of optimal temperature and humidity levels. The aim of this phase is the gradual dehydration of the product, until it reaches the desired point.

6. Aging or o thinning.