The different steps in the curation of acorn-fed pig ham and ham shoulders begins with the salting process, where all the products are weighed individually so that each one gets the right amount of salt.

After the washing and shaping process, they spend 30 days in a cold chamber until they are taken to the drying room where they must remain for 10 months.

In this curating period, beginning with dry cold, it is absolutely essential that the ham sweats along the summer in order to melt the fatty acids. This will impregnate the piece with its characteristic scent and taste.

Finally, the acorn-fed pig ham and ham shoulders will then remain in a cellar underground to continue with a slow process of maturation under constant temperature conditions.