Learn about all the parts of the traditional ham-making process that give it the authentic flavor of an Iberian ham.
The traditional production process of El Catedrático Iberian hams lasts approximately 36 months, divided into different parts that give it the traditional and authentic flavor of an Iberian ham.
The production of hams Iberians The Professor It consists of several phases and processes. All of them are based on the tradition and experience that has been passed down from generation to generation.
An elaboration sustainable and handcrafted to obtain the authentic Iberian product.
Breeding of Iberian pigs
The first part of the process is the raising of the Iberian pig, a truly important phase since the feed during its rearing is what will later give it the optimal qualities for consumption.
In the first months of life, feeding on acorns and herbs is not possible due to the young age of the pigs, so in this first stage they feed on mother's milk and cereals until they weigh approximately 30kg, once this they are able to look for their food in the pasture where they are raised with total freedom.
From this moment on, the Iberian pig feeds exclusively on the natural resources that the pastureland provides, such as herbs, fruits, or mushrooms.
The final breeding phase is the The montanera , which coincides with the acorn ripening period. During this phase, which runs from October to February, 100% Iberian pigs feed almost exclusively on acorns.
Iberian pigs need about 10 kg of acorns daily, which allows them to gain approximately 1 kg per day. The animals begin this stage weighing around 90 kg and can finish it between 160 kg and 175 kg, which speaks to the significant contribution of carbohydrates provided by the acorns. These carbohydrates are later transformed into the exquisite fat of these animals, providing a high quality to their flesh.
After this stay, of at least 60 days, the animal is slaughtered and butchered and the curing phase of the product begins.
Salting
The first step in the curing process is salting. In this process, the ham pieces are coated with salt to improve their preservation and enhance the dehydration of the meat.
During this time, it will remain completely covered in salt in controlled chambers at around 3°C and humidity always above 90%. The salting time will depend on several factors, such as the weight of the ham and its fat content; it will be approximately one day for every kilogram the piece weighs, and it will be turned halfway through the process to ensure proper distribution and successful completion of the salting process.
Washing and settling
Once the salting period is over, the hams are washed to remove the salt and hung in a chamber to begin the salt curing process. During this curing, the hams lose moisture and achieve a perfect union between the salt and the meat, maintained at temperatures of 0°C-6°C and a relative humidity of 80-90%, a process that lasts approximately 40 days, depending on the ham.
Drying or sweating of the pieces
Drying occurs in a Completely natural , in drying rooms with low light and controlled ventilation to achieve ideal humidity and temperature conditions. This process is key as it is responsible for the progressive infiltration of fat, achieving a uniform distribution throughout the piece.
This process is also known as "sweating," because with the arrival of the summer months, the dripping of fat becomes more intense. This is the moment when Iberian ham begins to acquire its unique flavor and aroma.
Maturation
After the drying process is complete, they will be sorted by weight and quality, and then moved to natural cellars to begin maturation.
In these cellars the temperature ranges between 15°C and 20°C and humidity levels between 60-80%.
During this phase, the ham undergoes biochemical and enzymatic changes that will give it, at the end of the maturation process, the optimal quality in terms of flavor and aroma.
Assessment or test
Once the ripening process is complete, a assessment Each of our Iberian hams undergoes a rigorous testing process, which involves inserting a skewer into three sensitive points (hip, knee, and femoral artery). The expert in charge of this process must determine, based on their sense of smell, whether the ham has any "corrosive" or "corrosive" characteristics. The entire process then hinges on their assessment. If the ham is indeed 100% Iberian, then it is ready to be enjoyed.
The objective of this process is to determine if the quality of Iberian ham It is the one that corresponds, achieving the optimal levels for consumption.
The ham takes approximately 36 months in completing all these processes. A process of traditional preparation which will grant him the authentic taste of an Iberian.