Cured

When we talk about curing in gastronomy, we are referring to a food preservation process that may include 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 in order to avoid waste and ensure a food supply during more difficult times. Foods such as salt-cured cod played an important role in shaping European civilisation, while salted meat was also 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 as inhospitable as possible to undesirable microorganisms.

Salt

The most important ingredient. It acts to eliminate microorganisms and prevent their growth.

Sugar

Contributes to the final flavour and encourages the growth of beneficial bacteria for the process.

Nitrites and Nitrates

They help eliminate bacteria, develop flavours, and are responsible for the characteristic reddish colour of cured meats.

Smoke

Not an essential ingredient in every process, but it adds compounds that inhibit bacteria and fungi while giving a very distinctive flavour.

The Curing Process of Jamón

The curing process of jamón

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

Although today we have technology that allows us to control all factors involved in the process in great 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 experience for yourself the difference in flavour and texture between a jamón cured for a shorter period and one cured for longer? Discover it with any of our tasting packs: