All our Iberian products have been made in the traditional way, as we have been taught from generation to generation.
The hams and shoulder hams have been salted and subjected to a natural drying process of 36 or 24 months, respectively, and checked one by one to know, at the moment, their quality, smell, texture and flavor.
The Iberian loins have been macerated with our mixture of paprika, salt and natural spices, stuffed by hand one by one and cured in an optimal environment for 6 months.
As for the rest of Iberian cold cuts, chorizo and salchichon, we have made them same as ever, with love, natural products and a curing process of about 8 months. That gives them that authentic flavor.