Acorn. During this period the natural fattening of Iberian pigs occurs on the dehesa pastures.
It takes place in Extremadura as it is the region with the highest concentration of holm oaks in Europe. Our pigs enjoy complete freedom in the 800 hectares divided into two estates located in Jerez de los Caballeros.
per Iberian pig
is the differentiating element
that gives the smoothness
and the characteristic flavour
10 kilos per day
170kg – 15 arrobas
Our hams remain in our drying rooms between 36 and 48 months.
The cold dry winter winds and the hot summer winds from the Sierra de Gredos and Béjar contribute to this process.
The skills of the different experts for each step of the process are always present, ensuring the result is always excellent.
During the salting stage, which takes about as many days as kilos the piece has, each ham is covered with salt to enhance dehydration and conservation. The hams are then stored in a controlled-temperature room at 0ºC to 5ºC.
After the salting period, hams are rinsed with lukewarm water and brushed by hand, one by one, to remove the salt. The resting stage then starts, when hams are dried slowly in a cold room at controlled temperatures of 0ºC to 6ºC for about 90 days.
Hams are moved to a natural drying area with windows that let the characteristic dry air of Guijuelo in.
This process encourages the natural dissemination of fat for uniform distribution. Hams remain here until the end of the second summer.
Hams are classified by weight and shape, and are then moved to a natural cellar during the last stage of the curing process, where temperature is stable. Hams remain in the cellars until the curing process is completed (36 to 48 months).