What do the colored seals on Iberian ham mean?

THE SECRET TO HAVING AN EXCELLENT PIECE OF IBERIAN HAM IS:

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, we will talk about the second stage involved in the Iberian ham production process: Washing and settling the piece of ham.

STAGE 2: WASHING AND SETTLEMENT

Stage 1- Salting: In the previous post we talked about the salting process, where the piece of ham is completely covered with salt under climatically controlled conditions. In this process the ham begins to develop its color and its unmistakable aroma.

Once salting is finished, the pieces are washed in warm water to remove any adhering salt. At the end of the washing, the hams are molded and profiled one by one.

Finally they are hung from a rope and introduced into a chamber to begin salt balancing or settling. The pieces must slowly eliminate moisture, until the correct diffusion of the salt between the different muscle masses of the ham is achieved.

This settling process takes place at controlled temperatures of between 0º and 6º C and 80% to 90% relative humidity. The duration of the salt balancing process is about 35 to 45 days depending on the type of ham.