The hams are rigorously sorted one by one on the basis of their weight for their later salting process, thus allowing for the stabilization of its enzymes and the perfect preservation of the piece. The hams are piled up and covered with salt. This is a fundamental phase for the development of its particularly characteristic colour and scent.

The hams spend the winter in natural driers having windows through which a ray of light - never intense, rather semi-darkness - penetrates, and having an adjustable opening (opened/closed daily) which allows for controlling ventilation as well as ideal conditions of humidity and temperature. During these months, the soft and cold winds of the sierra help the pieces to reach a perfect equilibrium with an optimal degree of maturing.

Winter slips away and springtime arrives, moment at which the pieces progressively become accustomed to the change of temperature to be brought by summer. This phase is key for the development of the characteristic properties of a DON IBÉRICO ham.

Coinciding with the high temperatures, the pieces are gradually dehydrated - a process known as the "sweating" of the ham - which favours a uniform distribution of the fats throughout the muscle tissue. During these months, the Don Ibérico ham begins to acquire its characteristic and singular flavour and scent.

Once the pieces are sorted by weight and the shape of their fat, the hams are moved to the cellars where they will continue to mature and remain there as long as necessary depending on the weight of each piece, though never less than 24 months.

In deep and silent cellars, with little light, humidity and temperature are kept constant (between 60-80% and 10-14ºC, respectively).

At the end of this phase, a rigorous selection, the "calado", is done. This is a technique for verifying the ham's sensory characteristics by which three incisions are done at one of the ham's joints using a "cala" (fine, sharp needle) made of bone. When removing the "cala" from a Don Ibérico ham, the ham gives off a pleasant and fragrant, intense and penetrating scent.

Properly place the piece onto the "jamonera" (ham support/board); the only condition to be met by this device is that it provides a sturdy fixation for the ham and comfort for the cutter.

PEEL: consists of removing part of the fat from the cover of the ham, its skin and the crust formed by natural moulds and exudates resulting of the drying and maturing process. It starts from a circular cut perpendicular to the leg at the height of the ham hock (4); afterwards, tangential cuts are made on either side. If the ham is to be eaten within a short time, it should be peeled completely.

If the ham is to be eaten within a short time, or a more visually appealing presentation is desired, the cutting of the piece should begin with the main part (A) of the piece, the juiciest and most infiltrated part. When its consumption will take longer, it is advisable to begin to cut it in the area of the flank (B) to avoid that it becomes excessively dry if left for the end.

For this cutting, use the "jamonero" knife with a narrow, long and flexible blade. For peeling the ham and auxiliary cuts (5) and (6), use the other knife with the shorter, stiffer blade.

CUTS, always parallel to each other, following the lines marked with arrows in the picture, always leaving a visibly flat surface without ribbed markings.

THE SLICES must be very fine, almost transparent, as wide as the piece and no longer than 6 or 7 cm. When the main part is cut (hoof facing upwards), it is advisable to combine for each serving slices from the central area (A), the end (C), and the knuckle (D); the cut of this main part requires auxiliary cuts (5) and (6), the first to finish off the piece well in the direction of the knuckle and the second, using the tip of an auxiliary knife, to loosen the hip bone. The slices are set onto the place in a single layer, perhaps with just a slight overlap between them.

Finally, the meat adhered to the bones which may not be cut into slices, rather into irregular strips and pieces, is an excellent complement for many dishes and stews, or may even be eaten as little cubes. The bones, to be cut with a saw into pieces between 10 and 12 cm, are used to elaborate delicious broths.