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.
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.
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.
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.