MATURING PROCCESS

MATURING PROCCESS

After salting, Montellano Acorn-fed, Countryside Fodder-fed and Fodder-fed Iberian hams are subjected to a natural drying process whereby fats blend as temperature increases. Afterwards, hams mature slowly in cellars.

 
 
 
 
Contact

Ctra. Nacional Gijón-Sevilla km. 352.6
37796 Mozárbez - Salamanca

Tel. +34 923 373 100