How is the ham cured?
From November the traditional “matanza” or sacrifice of the pigs takes place. After this the fore and hind legs of the pigs are prepared for becoming the Serrano ham. The first process is known as the salting where the hams are packed in piles of salt to aid the preservation process. The amount of time the hams remain in the salt depends on the size of the ham but it is generally around 24-48 hours per kilo. This first stage is regulated very carefully to ensure the hams are not left in the salt for too long. The next stage of the curing process is called ‘asentamiento.’ This is when the salt is cleaned off and the hams are hung for an initial period of 1 to 2 months. During this time the temperature remains between 5 and 10 degrees with a humidity of 75-80%. This first stage is important because the moisture is dried out which means the ham and the salt infuse together to concentrate the flavour. The hams are continued to be hung (traditionally on knotted rope) for a minimum of 12 mon
