The Ham
The curing process involves rigorous conditions and controls to achieve optimum results.After the pig has been sacrificed, the legs (fore and hind quarters which make the "paletas" and "jamones" respectively) are individually numbered and sealed. Refrigerated, the pieces are shaped, (the outer skin and some of the fat are removed).
Then they go to the salting area where they are covered in sea-salt at a temperature of between 1 and 5 degrees centigrade in 80 - 90% humidity.
Then they are washed in water to eliminate the surface salt. The hams are taken to chambers where the long process of water-loss takes place and they reach the correct consistency between 35 and 60 days at a temperature of 3 to 6 degrees and at 80 - 90% humidity.
They are then taken to the natural drying areas. Large windows let in the pure air of Extremadura which produces the slow, natural drying of the Ibérico ham.
The hams start to sweat in the heat. During the process the unsaturated fats (from the acorns and the grasses) penetrate the muscle fibre which will retain their characteristic aroma.
All the hams which are up to standard pass to the "bodega" or cellar. The cellars are underground and so enjoy the same temperature all year round.
Here the hams mature and finish all the biochemical and fermentation processes over a period of 12 to 18 months. Finally the hams are tested: tried one at a time and classified by quality. A ham will lose over 30% of its original weight in the process.
Then they go to the salting area where they are covered in sea-salt at a temperature of between 1 and 5 degrees centigrade in 80 - 90% humidity.
Then they are washed in water to eliminate the surface salt. The hams are taken to chambers where the long process of water-loss takes place and they reach the correct consistency between 35 and 60 days at a temperature of 3 to 6 degrees and at 80 - 90% humidity.
They are then taken to the natural drying areas. Large windows let in the pure air of Extremadura which produces the slow, natural drying of the Ibérico ham.
The hams start to sweat in the heat. During the process the unsaturated fats (from the acorns and the grasses) penetrate the muscle fibre which will retain their characteristic aroma.
All the hams which are up to standard pass to the "bodega" or cellar. The cellars are underground and so enjoy the same temperature all year round.
Here the hams mature and finish all the biochemical and fermentation processes over a period of 12 to 18 months. Finally the hams are tested: tried one at a time and classified by quality. A ham will lose over 30% of its original weight in the process.
Our Products
We produce a wide range of top quality products from our pure-blooded Iberian pigs which are brought up in the open pasturelands. more information
Quality
The quality of Dehesa de Cantillana products is guaranteed by the recognition of the Dehesa de Extremadura guarantee of origin. more information
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