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Home > Iberian Ham > A Natural Curing Process > Maturing
MATURING
Once out of the drying room, the pieces are classified by weight, quality and conformity and are then moved to natural stores for the final curing phase: the maturing process. In the stores, the temperature varies between 15º and 20º C with relative humidity levels of between 60% and 80%.
During the maturing process the jamón experiences a series of enzymatic and biochemical changes, that in time give way to excellent qualities in aroma, taste and texture.
Once the piece has matured, the meat is tested by inserting a sharp object (usually a cows bone) into the shoulder. The expert who carries out this task must have an excellent sense of smell as they are responsible for evaluating the fruit of four years' labour.
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