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.
Ibérico Showcase
When the Montanera period ends, the artisan/natural elaboration of DON IBÉRICO hams begins. Each piece is individually identified to guarantee traceability as of its origin.
This lengthy, completely natural process, without applying any procedures aside from those consecrated by tradition and experience, implies a wait of 36 months before the possibility of tasting a DON IBÉRICO ham becomes real.
This lengthy, completely natural process, without applying any procedures aside from those consecrated by tradition and experience, implies a wait of 36 months before the possibility of tasting a DON IBÉRICO ham becomes real.