From Salamanca, in Montaraz the products are elaborated from a meticulous selection of Iberian pigs and a slow, calm curing, to give life to a delicacy, with an incomparable texture, flavor and aroma.
In Montaraz, for the healing of hams, these are moved to a natural dryer in which humidity and temperature are controlled mainly by ventilation mechanisms. The temperature ranges between 15º and 30º C during the months that the drying lasts.
In this time, the ham continues to dehydrate and also the sweating takes place (diffusion of the fat between the muscular fibers that will allow retaining the aroma once impregnated).
The final taste and aromas begin to be generated at this stage, thanks to a series of alterations produced in the proteins and fats of the ham.
The quality of the products is what really matters and for this they are based on three aspects:
- Selection of free Iberian pig in the pasture
- Salazon without additives
- Healing in natural dryers