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HOME ONLINE SHOP SERVICES IBERIAN HAM - The Iberian pig    - Varieties of Iberian pigs    - Breeding Iberian pigs    - The productive cycle - Micro climate and habitat - Feeding - A natural curing process    - Salting    - Cleaning and balancing    - Drying    - Maturing - Specific Qualities OUR VALUES CONSUMPTION HEALTH AND NUTRITION RECIPES DID YOU KNOW? CLUB CONTACT US		Home > Iberian Ham > A Natural Curing Process A NATURAL CURING PROCESS The curing process for López Ortega Iberian hams combines three fundamental elements: a historical and natural method, new technical innovations and the ideal climate provided by the mountains. All of these factors combine to give our hams a special and unmistakable aroma. Our natural and traditional method is complemented by the use of new technologies that ensure that, while the essence of the iberian ham is remains unchanged, strict quality controls are adhered to. Once the animals have been slaughtered and cut, the lengthy curing process can begin: Salting Cleaning and Balancing Drying Maturing The Iberian ham will rest in the ham cellar, called secaderos and bodegas, throughout the time until reaching the optimal treatment and the famous flavours which delights us.		LÓPEZ ORTEGA CLUB: Take advantage of the benefits enjoyed by our club members. Join Now. RECIPES Scrambled eggs with asparagus and Iberian Bellota Ham. ONLINE SHOP Purchase an exclusive Spanish Jamón. DID YOU KNOW? The differences between Serrano Ham and Iberian Ham. Glossary of terms.

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