The production of Ham: Stage 1: Salting

Its preparation

If we combine a raw material of excellent quality, with an exceptional production process, the result cannot be other than a jewel of national gastronomy: Iberian ham.

This process results from the sum of the experience of generations of ham-making families, who put all their knowledge, care and dedication into bringing an exquisite piece of ham to your home.

In this edition, and in the next three, you will find one of the four stages of preparation: 1. Salting, 2. Washing and Drying, 3. Drying, 4. Maturation.

Stage 1: Salting

Once the animals have been slaughtered and cut up, the long journey of curing the product begins. The first stage corresponds to salting, responsible for giving, to a large extent, part of the characteristic flavor of the ham.

In the salting process, all pieces of ham are coated with salt to promote their dehydration and conservation. During this process, the hams remain in chambers, completely covered in salt, at controlled temperatures between 0º and 5º C and with a relative humidity of around 70%-90%.

Furthermore, during this period, salt contributes to the development of the color and typical aromas of cured products.

The salting time will vary depending on the weight of the piece and its degree of purity. As a guide, we can point out that a ham must remain in these chambers, one day for each kilo it weighs. Halfway through the salting period, the pieces are turned over to achieve a homogeneous distribution of the salt.