cuanto tarda en curarse un jamon

Drying Room [Secadero]

The dryer according to the dictionary is the place to dry food naturally or artificially. In the case of ham, it will be the place where we will dry the hams after the salting and washing phase.

In the dryer they will be hung to start losing the volume of fat and will be distributed by the muscle fibers in the case of the Iberian to get the aroma and flavor so characteristic of Iberian ham.


The natural drying room

This type of dryer consists of an open space where the hams are hung with sufficient separation between them so that the air circulates correctly and so that the humidity and temperature conditions are homogeneous.

Its location is well sought after as it must be in places with medium or low temperatures and low relative humidity.

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