Powered By startseite.it 
The Process
Origin and home of the authentic
The Ibérico 100% Iberian Ham
AN INCOMPARABLE LEGEND
THE IBERICO COUNTS FROM ITS ORIGINS WITH THE WISDOM OF THE LOCALS OF EXTREMADURA, WHO HAVE CONTRIBUTED WITH THEIR ANCESTRAL CULTURE.
Tradition has been maintained to the present day thanks to the preservation of specialized trades created from inherited knowledge and acquired skills.
All the processes are preserved as they were in the past, so that the detailed elaboration of each piece allows each 100% Acorn-Fed Ibérico Ham to be truly unique in the world.
Each The Ibérico ham hides the skill of expert hands that have been dedicated to its production for years.
Masters devoted to a soulful delicacy
Step One
The Profiler
Thanks to his technique, he ensures the correct maturation of the piece before salting.
Knowledge and experience are vital to remove the exact amount of fat. Otherwise, the ham could dry out or harden.
Each profiler is responsible for marking the trimmed hams in order to carry out exhaustive quality control during the process.
Step Two
The Salting Manager
Ensures that the salting process is correct, as each 100% Iberian Ham is manually buried in salt from the Atlantic Ocean.
The perfect calculation of the weight of the piece, the right amount of salt and the concentration of sea salt will be key to the quality of the ham.
Step Three
The Dryer Manager
During the drying stage, the kiln manager is an essential figure.
He oversees this part of the process in which temperature and humidity are fundamental for the piece to reach a perfect balance.
The location of the The Ibérico dryers in Jerez De Los Caballeros, at 320 m. altitude, and the local microclimate of the area are key elements in the elaboration of an authentic gastronomic jewel.
Step Four
The Cellar Master
Experience, sensitivity and a great development of the senses of smell and touch are essential to control the degree of curing of 100% Iberian ham.
Daily monitoring of the piece, unique and unrepeatable, is essential for it to reach excellent quality in the final stages of the process. This job often coincides with that of the Master Slaughterer, who performs the final quality control before our The Ibérico hams reach the consumer.
Our calado is based on four points to verify the optimum state of maturation. The smelling ability of the calador is extremely important, since more than 100 different smells can be perceived from the ham.
Step Five
The Master Cutter
Tenacity, elegance, serenity, delicacy... As if he were a sculptor, the Master Cutter knows to perfection each figure he works with.
His tools, well polished and prepared, give him the mastery of not having to exert force in the cut, but skill and firmness. A distinguished pulse and temperament allow him to make his best cuts at the rhythm of the eye. With a slow and leisurely tempo, he produces thin slices that will delight the most demanding palates.
