Healing

The curing of the Iberian pieces is the only process we perform outside the Serranía de Ronda, - the curing of the Iberian pieces is the only process we perform outside the Serranía de Ronda. fleeing from its humidity and seeking the high and dry climate necessary for the process.

Thus, for optimal curing, our products are taken to a natural dryer in Jabugo, which enjoys an optimal location and natural conditions for the curing of Iberian pork.

Our Master Curer, for the curing of hams and shoulders, uses Mediterranean sea salt and performs a daily and individualized follow-up of all products. - It is assessed when each ham is at its peak, when each shoulder is harvested and the exact moment when the loins, hams, headers, chorizos and salchichones have reached the optimum point on their own, regardless of the rest of the vintage surrounding them.

All our products are unique and unrepeatable pieces, and all of them enjoy a meticulous attention. From there, all you need is a good cut and off you go.