An elaborate, methodical and rigorous work. Strictly selected raw material, for each purpose, and a development that builds up an almost century-old experience. Later, the cure, where time is king and the patience and attention are conditions of success.
Are months or years since the slaughter, by the end of the ageing process.
The operations of salting, washing and drying and, finally, the maturation process, in natural dryers with temperature control, will ensure a harmonious integration and distribution of fat between the muscle fibres, creating the irresistible speckled of the ham, refining their aromas and flavours, making each piece, the way to unique dining experiences.