After selecting and conditioning the best fresh hams, we started a process of smooth salting in a traditional way in a pile, where each piece is given the right time for salting, suitable for its size and fat conformation.
Once finished, the pieces are washed to eliminate the surface salt and is sent to the settlement process, where we get to penetrate the salt slowly and homogeneously and remove the surface water with precise conditions of humidity and temperature.

Then continue with a process of drying and curing longer in natural dryers and cellar, during which the aroma and flavor of high quality hams will develop over time.
All this process must last the time necessary to ensure optimal curing and flavor of each ham according to its size and fat conformation.