Curing process of El Alpujarreño Ham.

SELECTION OF THE BEST HAM

At Jamones El Alpujarreño we select the best pieces of ham female pigs, which undergo a comprehensive quality control.

SALTING

Once the ham has been selected, it is covered in sea salt and stored in containers for a period of time that will depend on the weight of the piece. During this process the pieces are turned with mechanical devices.

POST-SALTING CHAMBER

After the salting process the ham is put into a post-salting chamber where it will stay for about two months.

FRIST DRYING SHED

Then it is taken to the first drying shed where the ham will start losing humidity and acquiring the typical organoleptic properties of cured ham.

FAT COATING

Before going to the second drying shed, every piece of ham is coated with natural fat using traditional methods.

SECONF DRYING SHED, END OF THE PROCESS

To finish the curing process, the pieces are put in the second drying or sweating shed. In this shed the characteristic aromas and colour of El Alpujarreño ham surface.