04 Jan Production Process of Jamón Ibérico de Bellota
After 3 to 4 weeks they can gain 1kg of fat each day and in January and February when the pigs achieve 180kg their time has arrived for the ¨sacrifice¨.
The process of the ham
Dry and Mature
The ham is moved to the Secadero (drying zone) in which the temperature and humidity are maintained by automatic means. During the process pig’s fat is added to the leg in order to moisture the Jamón. And after 3 to 4 years in these natural drying zones the Iberian Ham achieves the optimal point to enjoy!