Cured

When we talk about curing in gastronomy, we are referring to a food preservation process that may also involve some type of seasoning. Curing is mainly used in the preparation of meat, fish, and cheese. In the world of jamón, this concept is fundamental: jamón is the ultimate cured product and, although all jamones are cured, the name "cured jamón" refers specifically to jamón serrano.

What Is Curing?

The curing process dates back to the time when humans first needed to preserve food to prevent waste during difficult times. Foods such as salt-cured cod played an important role in shaping European civilization, while salted meat was used as a staple food on long sea voyages because it was easy to store. Curing slows down the reaction of certain proteins and fats, removes water from the food, and makes it inhospitable to undesirable microorganisms.

Salt

The most important ingredient. It eliminates microorganisms and prevents their growth.

Sugar

Contributes to the final flavor and promotes the growth of beneficial bacteria for the process.

Nitrites and Nitrates

They eliminate bacteria, develop flavors, and are responsible for the characteristic reddish color of cured meats.

Smoke

Not essential for all methods, but it adds compounds that inhibit bacteria and fungi while providing a distinctive smoky flavor.

The Curing Process of Jamón

The curing process of jamón

The curing of jamón begins the moment the pig is slaughtered and continues until the piece reaches the shop. Simple yet delicate, the quality of the final product depends precisely on this: time.

Although today we have technology that allows us to control every factor of the process in detail, the procedure remains largely traditional and requires the constant involvement of the master jamonero. Following the changing seasons, jamones usually enter the salting stage in winter, when temperatures are low and humidity is high. As the seasons pass, humidity gradually decreases while temperatures rise.

Experience the Difference Yourself

Do you want to taste the difference in flavor and texture between a jamón cured for a shorter period and one cured for longer? Discover it with any of our tasting packs: