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Home > Iberian Ham > A Natural Curing Process > Drying
DRYING
The pieces are then moved to natural drying rooms with large windows, which let in a gentle beam of half-light. The windows can be opened and closed to regulate the ventilation process and thereby establish optimum conditions in terms of humidity and temperature. This period, when the pieces are left to stand, favours the natural and progressive fusion of the infiltrated fat, ensuring a uniform distribution throughout the muscular tissue. This process takes between 6 and 9 months.
This process is called "sudado" It is crucial that the temperature of the hams rises in a slow, controlled and gradual manner. This is achieved by opening or closing the windows as required to protect the jamón from any extreme changes in temperature.
As the summer months approach, the "sudado" of the hams becomes a lot more intense and there is a much more noticeable draining of fat. The iberian hams "sweat" during the day while, at night, the fat becomes more concentrated as the pieces cool. All the hidden aromas slowly begin to come to the surface and the delicate fragrances of the adipose layers increase. This is when Iberian ham begins to acquire their characteristic and unique taste.
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