|
 |
Home > Iberian Ham > A Natural Curing Process
A NATURAL CURING PROCESS
The curing process for 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.
The 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:
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.
|
 |
|
Copyright © López Ortega Delights Company. Spanish Ham. 