Time is PASSION. Waiting time to obtain something as exquisite as Iberian Ham. Iberian Ham needs a minimum of 20 months for curing, a period of time which can last for years and years. If you can wait for five, six, seven or even more years to enjoy the unmistakable aroma and flavour of Iberian Ham, it’s because you are before an unmatchable product.

TIME IS EVERYTHING

A breed needs years to become entrenched. An oak needs decades to bear acorns. A tradition needs centuries to be conveyed. An Iberian Ham needs time, a lot of time, to become a PASSION.   BECAUSE TIME... IS PASSION.

SALTING TIME

1 DAY per kilo.
Before salting, the piece is shaped and defined. Then, it is covered with moist salt to encourage drying and preservation in a natural way.

RESTING AND DRYING TIME

1 to 3 MONTHS.
The piece is put in chambers at around 3ºC, we raise the temperature a little and lower the humidity to achieve uniform salting.

MATURING AND AGEING TIME

2 TO 3 YEARS.
The ham rests in NATURAL DRYERS with temperature and humidity controlled simply by opening and closing the windows, nothing else.    It can also be matured in CELLARS. Cool, dark places where the piece can be aged very slowly and carefully.    This is when the meat “SWEATS”, the diffusion of the infiltrated fat responsible for that unique flavour and aroma of Iberian ham.    It is the moment that the ham acquires its characteristic scent, texture and colour.

TESTING TIME

A few minutes.
The expert ham maker assesses the curing of the piece by touch. In some cases, he makes a small test cut in the ham to check that it has the desired characteristics.

TIME FOR ENJOYMENT

4, 5, 6, 7… YEARS
can pass to be able to enjoy an exquisite dish of Iberian Ham. In SILENCE, with the GAZE fixed on the expanding glow and it melts at the TOUCH, soft and delicate. With unmistakable AROMAS and a FLAVOUR that’s unique in the world. A MOMENT IN THE MOUTH, AN ETERNAL MEMORY.