Enjoying Iberian Ham takes a few seconds, but producing the product takes much longer.
The elaboration process is a natural with long elaboration and recovery time. Quality regulation (RD 4/2014) states at least 20 months of recovery, although it usually takes much longer. It can take even 7 years.
TIME IS EVERYTHING
Years are needed for a breed to be consolidated. Acorn breeds need decades to be produced. Tradition needs centuries to be transmitted. Iberian Ham needs ages in order to become our symbol of identity.
SALTING
1 day per kilogram
Before salting, the meat must be shaped and outlined. You then cover it with wet salt. Salt is used to ease dehydration and natural conservation.
DRYING AND ESTABLISHED TIME
Between 1 and 3 months.
Iberian Ham passes through different rooms with higher temperatures each time and a decrease in humidity in order to a achieve an even distribution of salt.
MATURATION AND AGING TIME
Between 2 and 3 years.
Iberian Ham is taken to natural curing rooms where humidity and temperature are controlled by opening and closing windows. Although it can also mature in containers. Fresh and dark places where it ages slowly and carefully are best. This is the stage where sweating occurs. This means fat is diffused in the process. This is when the ham gains it’s smell, texture, and color.
SOAKING TIME
A few minutes.
A master of Iberian ham is able to perceive, only using their sense of touch. if the piece it at its optimum maturation point before leaving the drying room. Occasionally, a “cala” is also used to check if it has condition for commercialization.
ENJOYING TIME
4, 5, 6, 7… YEARS.
That is the time to wait in order to enjoy Iberian Ham. In SILENCE, gazing at its shine, its smooth touch, and its fragility. With an unmistakable scent and a unique taste. A moment in your mouth, a memory forever.