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  • Shaping

    Shaping

    A day after slaughtering and after properly refrigerating the meat, we cut and shape the legs in the traditional v-shape.

  • Salting

    Salting

    Through a process during which both humidity and temperature levels are monitored, we salt the legs. The length of the salting period varies according to weight.

  • The Maturing Period

    The Maturing Period

    During this stage, also called the post-salting period, the leg is stabilised in order to avoid any changes or external contaminants. This is carried out under controlled temperature and humidity conditions.

  • Natural Curing

    Natural Curing

    Finally, the curing phase, carried out in the natural drying and storage room, is led by experienced ham makers.

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