Production

Jamón is a Spanish traditional cured meat made from the hind leg of the pig. The jamon-making process begins with salting the piece of meat. The leg is rubbed with sea salt and left to cool for a few days, depending on the size of the ham.

After salting, the jamón is washed to remove the excess salt and undergoes a drying and curing process in special cellars or drying sheds. During this process, the meat loses water and the ham’s characteristic flavour and aroma become concentrated.

The curing time of the jamón can vary from a few months to several years, depending on the type of ham and the desired intensity of flavour. During the curing process, the ham is turned and checked periodically to ensure that it dries and cures evenly.

Once the jamón has reached its optimum curing point, it is boned and cut into thin slices for consumption. Ham slicing is an art in itself and requires skill and experience to obtain the perfect slices.

In short, the production of jamón is a process that requires time, care and special knowledge to obtain a high quality product with an exceptional flavour.