Cured Ham

Salting consists of the salt penetrating the interior of the ham and to do this the pieces are covered with common salt and the ideal atmosphere is created to carry out this process, a cold environment (temperature around +1°C and +3 °C) and with a high relative humidity (85%-95%). Controlling the environment (T and HR) is essential to avoid the development of microorganisms and for this purpose static ceiling evaporators are normally used, although it can also be carried out using forced draft evaporators (with ventilation). The duration of the process varies depending on the raw material, but is usually around one day per kg of fresh product.

The chambers of the following phases are equipped with ventilation systems made up of impulsion and suction ducts and motorized dampers that manage air flow. These elements guarantee correct and homogeneous distribution of air through the product. To do this, the ham pieces are hung on carts or hangers, separated from each other, so that the air can cross the surface of each of the hams. Taking advantage of the fact that the product contains a large amount of water, an ideal environment is created (around +3°C and an RH of 80%-85%) to extract the greatest amount of water without creating stress in the product. This process can take between 2 and 3 weeks.

During post-salting, the salt and additives are introduced homogeneously throughout the interior of the ham, inhibiting microbial growth and channeling the biochemical hydrolysis processes responsible for producing the aroma and flavor so characteristic of the cured ham. The piece can remain from 6 to just over 12 weeks, depending on the raw material.

From the leaving or completion of the post-salting phase, the temperatures are gradually increased while the RH is reduced. During the first days of drying at high RH and low temperatures, the diffusion of salt through the lean part is facilitated. As the temperature increases and the RH decreases, the natural sweating or melting of fats from adipose tissues takes place.

During this phase, the gradual dehydration of the product and the sweating of some of the fats continue. In this phase the temperature is progressively increased and can exceed +30°C and the RH does not usually exceed 60%. The ham can remain in these conditions between 4 and 8 weeks.

The cellar or aging is a refining phase with the aim of the ham acquiring its characteristic properties of flavor, smell, color and texture. The pieces are kept in the ripening chamber where stable T and RH conditions are controlled for a long time. Depending on the raw material, the hams can remain from a few months to several years, as is the case with some Gran Reserva cured hams.