LA ROUTE DE L’EXCELLENCE
All products are manufactured using the best-quality raw materials from carefully selected and certified Iberian pork. We count with over 40 years of experience in the sector and use traditional production methods based on natural curing of our products.
01 – Receipt of raw materials
At this production stage we perform quality control checks to guarantee the arrival of raw materials in adequate health and safety conditions and in line with our quality specifications.
For this purpose, we implement the HACCP System (Hazard Analysis and Critical Control Point) in order to ensure compliance with the effective health and safety regulations.
02 – Refrigerated storage
Next, received raw materials are taken from the reception room directly to conservation chambers in case of fresh products or to freezing chambers in case of frozen goods, where they will be stored at the same temperature as they had upon arrival.
This method ensures the continuity of the cold chain.
03 – Salting
Raw materials are sorted before the beginning of the next phase in the salting chamber or salting facilities. Ham legs and shoulders are buried in salt for just the right amount of time.
This is when the products absorb the adequate portion of salt, taking into account that the final product has to have a low salt content.
04 – Washing, Draining and Shaping
After salting, the next step consists of washing and brushing ham pieces, one by one, in order to remove the remaining salt from the surface. Next, excess water picked up during washing is drained from ham pieces prior to moving them to settling chambers.
The pieces are also shaped before the settling phase to ensure that curing occurs as evenly as possible.
05 – Settling or Post-salting
This phase takes place in settling chambers, where the optimum temperature and humidity parameters for ham legs and shoulders are maintained. The temperature is gradually raised, while, at the same time, humidity levels are reduced in order to remove humidity from the inside of the pieces.
When temperature and relative humidity conditions inside of settling chambers coincide with those in natural drying chambers, the pieces are then removed from the chambers in order to pass to the following phase of the process.
06 – Maturing
The longest phase of the process commences in natural drying chambers. Here, thanks to the special climate of the area, ham legs and shoulders are stored during many months until they obtain the optimum texture, curing, smell and taste.
Taking advantage of hot summer months, we use natural drying chambers with thermal translucent cover, allowing the climate to work in a natural way.
Hot temperatures of the summer months make the fat merge with the lean. This triggers chemical reactions inside the pieces, enhancing the typical smell, colour and flavour in a natural way.
07 – Aging in natural cellars
This phase of the process takes place in drying chambers and cellars where daily controls are performed to ensure proper fresh and dry environment required for obtaining outstanding organoleptic conditions.
At this point, ham legs and shoulders obtain a typical colour due to the action of the yeast over the surface as part of the slow curing process.