How are the best Iberian Hams in the world cured?

The healing of the Iberian ham is a meticulous art that transforms each piece into a real gastronomic jewel. This process, which can last between two and four years, is essential to develop unique flavor, aroma and texture that characterize the high quality Iberian ham. Next, I explain how this process is carried out in each of its phases.

Selection and salting

The quality of the Iberian ham begins with the Selection of the best hind legs of Iberian pigs, especially those fed on acorns in the mountain. These pieces are subjected to a phase of salting, where they are fully covered with sea salt for a period that varies between 7 and 14 days, depending on their weight. The salt dehydrates the meat and helps to keep it, while it also provides an initial touch of flavor.

This step is crucial because it eliminates the humidity of the meat, creating an inhospitable environment for unwanted microorganisms and helping to start the healing process. The amount of salt and the exposure time is carefully adjusted for each piece, since an excess of salt could affect the final taste.

Settlement: Salt distribution

After salting, the ham passes to the phase of settlement, during which it remains in cameras with temperatures between 3ºC and 6ºC and a relative humidity of 80-90%. This process lasts approximately 40 and 60 days, allowing the salt to be distributed evenly throughout the piece and ensuring slow and gradual dehydration.

During this phase, the salt continues to penetrate the flesh, helping the ham acquire a firmer texture and beginning to concentrate its flavor. This step is essential to achieve a solid base in the healing process.

Drying and maturation: the development of flavor

Drying and maturation are long and critical stages in the production of the Iberian ham. During these months, hams hang in natural dryers, where temperature and humidity conditions change with the stations, which allows the ham slowly dehydrated and develops its characteristic aromas.

Natural dryers are usually located in mountain areas, where dry air and temperature variations create the perfect atmosphere for drying. During this phase, which can last between 6 and 12 months, the natural enzymes that decompose proteins and fats, forming the compounds that give the ham its deep flavor and intense aroma.

Aging in winery: slow healing

Aging in the winery is the secret behind the best Iberian hams in the world. In this final phase, which can last between 1 and 3 years or even more, the hams move to wineries with temperatures that range between 15ºC and 20ºC and a controlled humidity. Here, the ham continues to dehydrate slowly, while the fats infiltrate the flesh, creating that unctuous texture and characteristic flavor of high quality Iberian ham.

During this time, ham acquires a complexity of unique flavors, with nut notes and a deep umami. The oxidation process and the controlled environment of the winery allow the ham gradually and uniformly.

Quality Control by the teacher hammer

Throughout the entire process, the teacher hammer supervises each ham, making sure that each piece evolves properly. These experts can "penetrate" the ham, introducing a bone needle at different points of the piece to evaluate their aroma and check their healing status.

The draft allows the master hammock to determine if the ham is at its optimal maturation point or if you need more time in the winery. This quality control is fundamental, since each ham is unique and requires individualized attention.

The final result: a delicacy of patience and tradition

The result of this careful healing process is an Iberian ham with an incomparable flavor and aroma, in which each boat reflects years of tradition, patience and dedication. Each healing phase contributes to the soft texture and complex flavor of the ham, which explodes in the palate with nut notes and a perfect salinity touch.

So, the next time you enjoy a slice of Iberian ham, remember that you are savoring the fruit of years of healing and the work of generations of jaming teachers who have perfected this art to offer you one of the most exquisite products in the world.