We perform the initial manufacturing process at our Palencia plant. We receive the best pieces, which are classified to perform later a correct and balanced salting process.
They lie and are acclimatised in special cchambers through strict controls of temperature and humidity for a few days.
We proceed to brand the manufacturing date, and tag piece by piece so as to control age and traceability.
We mechanically remove blood traces that may remain in the interior and then they are subjected to a presalting process with table salt and a rubbing massage, which opens the pores of the meat relaxing muscles and preparing them to receive the appropriate amount of salt.
The pieces are inserted into stainless steel containers and we cover them with a thick salt layer. Our special machinery means hams are practically untouched by hand.
We introduce these deposits in a controlled cold chamber where they will remain for a few days depending on the weight of the pieces. They wil slowly take in the salt.
Once the cycle is completed, hams and salt are removed. They are washed using cold water pressure showers.