100% Iberian

The black label is placed on acorn-fed (bellota) 100% Iberian hams and shoulders, coming from purebred pigs raised freely in the dehesa and fed exclusively on acorns during the montanera season.

The PDO Dehesa de Extremadura certifies exclusively products from 100% Iberian pigs.

100% Iberian

The green label corresponds to Iberian field-fed hams and shoulders, produced from pigs raised outdoors and fed on feed and natural resources from the dehesa. Although their diet is not exclusively based on acorns, they maintain excellent quality thanks to their upbringing in a natural environment.

Nº1

Salting

Although salting is a very simple technique, it involves a complex process where salt penetrates from the surface into the interior of the product, causing water to exit towards the outer layer due to the hygroscopic nature of the salt. The purpose is to incorporate common salt and curing salts into the muscle mass to promote dehydration and preservation of the pieces, while contributing to the development of the typical colour and aroma of cured products. This process takes place at a temperature between 1ºC and 5ºC and a relative humidity of around 80–99%. The salting time varies depending on weight and purity grade. As a general guideline, it can be approximately one day per kilo of weight.

Nº2

Washing

Once the salting process is complete, the salt adhered to the surface of the pieces is removed using cold or lukewarm water.

Resting

During this stage, the salt is evenly distributed throughout the pieces, and there is a slow, gradual elimination of surface water. This takes place in chambers at temperatures between 2ºC and 6ºC with relative humidity around 80–90%. The duration in these chambers depends on the weight of the pieces, typically ranging from 35 to 45 days. This phase can overlap with drying and maturation until natural environmental conditions of temperature and relative humidity are reached, ensuring the traditional production of the product.

Nº3

Drying and Maturation

This phase occurs in natural drying rooms equipped with windows that can be opened or closed to regulate ventilation, creating optimal humidity and temperature conditions. The product continues to dehydrate gradually, and exudation occurs (the diffusion of fat which is absorbed between muscle fibres, retaining the ham’s aroma). This is a very complex process, as the raw material undergoes many changes — some autolytic and others microbial — due to the fungal and bacterial flora present. These changes happen interactively, establishing a unique ecology favoured by the microclimates of the region.

Nº4

Aging in Cellars

After sorting the pieces by weight, quality, and shape, they are moved to cellars where the biochemical processes started in the previous phase continue with the intervention of microbial flora, which gives the product its distinctive aroma and flavour. The time spent in the cellars depends on the piece’s slaughter weight.