The Curing Process
The curing of Ibérico jamón is an artisanal process involving a series of key stages, each demanding time, expertise, and dedication. The result is a delicacy that delivers excellence in flavor, texture, and aroma, delighting even the most refined palates.
1. Trimming
Initially, the jamón (hind leg) or paleta (shoulder) is trimmed to remove excess fat. This is a crucial step, as too much fat can overwhelm the flavor and hinder the curing process. However, a thin protective layer of fat is left to shield the meat during the lengthy curing period.
2. Salting
Next comes the salting stage, carried out in a cold chamber kept between 0–5°C with 80–90% humidity. This stage lasts 7 to 10 days, during which the meat loses about 1 kg per day. The salt dehydrates the meat, removing excess water and killing harmful bacteria, laying the foundation for long-term preservation.
A salting expert oversees the process determining the type and quantity of salt, monitoring progress, and ensuring balance. After salting, the excess salt is washed off, and the jamón is placed into another cold chamber (3–6°C with 70% humidity) for 60–90 days, allowing the salt to penetrate deeper into the muscle and evenly distribute while continuing dehydration.
3. Drying – "Secaderos"
Here's where the environment becomes essential. The jamón is moved to drying rooms, known as "secaderos," where the natural mountain air plays a key role in the next stage of transformation.
Over 6 to 9 months, the ham dries slowly, undergoing enzymatic reactions that begin breaking down fats and proteins, generating that rich, unmistakable Ibérico aroma and taste. This stage also marks the beginning of the ham's "sweating"process where natural temperature changes cause the fat to melt and migrate, infusing the meat with its luxurious flavor. Our producers often take an extra step by dipping the ham in more fat to intensify this process even further!
4. Aging – "Maduración en Bodega"
The final and most time-consuming phase happens in the underground cellars, known as "maduración en bodega."Here, the jamón is aged in stable conditions of 15–20°C with 60–80% humidity, similar to the process of aging fine cheese.
During this time, natural mold forms on the surface, aiding in the development of deeper flavors. The aging period varies depending on the jamón type and label:
White and green label jamón: aged from 12 to 24 months
Red label bellota: typically aged 24–36 months
Black label 100% de bellota (Pata Negra): aged for at least 4 years, with a maximum of 5 years by our most trusted producers.
Sadly, some manufacturers cut corners rushing the curing process to meet demand and increase profit. These shortcuts often violate international D.O.P. standards and compromise quality. That's why Grand Ibérico always encourages direct visits to the producers to meet the people behind the product and ensure full transparency.
An interesting fun fact, The "Maestro Jamonero"
One of the most fascinating roles in this process is that of the "Maestro Jamonero" a master of jamón. These experts use a small horse bone, called a "cala," to pierce the jamón and detect, by aroma alone, the stage of the curing process and whether the jamón is fully matured. Their role is absolutely crucial in maintaining quality and tradition.