Flavour and health.
As well as being a pleasure for the senses, this cured ham is extremely healthy. Due to its composition rich in unsaturated fats and the low poportion of saturated fats it helps fight cholesterol and heart disease.In addition, Iberian "bellota" ham is rich in vitamins Bl and B2 and other minerals and nutrients essential for our bodies. It is an integral part of the rich, healthy and balanced Mediterranean diet.
In IBERJAMÓN we take very special care in the preparation of our Iberian "bellota" cured hams, carefully monitoring the whole protess from the selection of the raw material until the hams are ready to be eaten. We only use meat derived from Iberian pigs raised in free range conditions and fattened with acorns (in the case of Iberian "cebo" cured hams this is supplemented by authorized animal feeds) and with the strictest veterinary controls. These cured ham legs pass through a special maturing process in our drying halls so that they reach the end user with all the guarantee of flavour and wholesomeness.
Where time becomes flavour.
The curing process
Once the animal has been killed, the front and rear legs (paletas and jamones) are removed and buried in salt. Some 8 to 12 days later they are removed from the salt. This is the beginning of the curing proccess. They are then moved to a climate controlled hall where they are kept at a temperature of 4 degrees for the maturing process to continue. Afterwards the ham legs rest in a drying hall at room temperature where, with much care and patience, they reach the maturity that gives them the incomparable flavour of an authentic Iberian "bellota" cured ham leg or paleta. Before it reaches your table, an IBERJAMÓN cured ham will have been specially verifed and checked using traditional tools, classified und labelled, in order to wait patiently in the store houses (24 to 30 months for "bellota" hams and than 20 months for "cebo" hams) until it reaches perfecction.