Two fundamental factors come together in the process of curing our products:
the historical legacy so a long line of artisans and the suitable climate
conditions provided by the Dehesa de Extremadura.
It is in our natural drying shed and in
the storehouse that our products spend
most of their time, and during this time they come to acquire their
characteristic flavour and aroma. The temperatures our hams and shoulder hams
are exposed to depend on the climate, so according to these weather
conditions, the time our products spend in the open air drying shed and in
the storehouse may vary significantly from one year to the next.
