Jamón cellar
The Jamón cellar is a space specially designed for the storage and curing of hams. It is a cool, dry place, with controlled temperature and humidity, where the hams can mature slowly for optimum flavour and texture.
The ham cellar should be kept at a temperature between 12 and 16 degrees Celsius, with a relative humidity of 70-80%. These conditions are ideal for the maturation of the ham and to prevent the growth of bacteria and mould that can damage the product.
The ham cellar should also be well ventilated to allow air circulation and to prevent the accumulation of moisture on the surface of the hams. In addition, it is recommended that hams be hung on hooks to allow good air circulation around each piece.
In the ham cellar, hams can mature for several months or even years, depending on the type of ham and the desired level of curing. During this time, the hams lose weight and acquire a unique flavour and aroma thanks to the infiltration of fat into the meat.
In short, the ham cellar is a space specially designed for the storage and curing of hams. Temperature, humidity and ventilation conditions are essential for the optimal maturation of the ham, resulting in a high quality product with a unique flavour and aroma.
