Jamon Iberico de Bellota,Pata Negra y Recebo.Salchichon y chorizo/Acorn Ham, Cured Ham, Patanegra Ham and Deli Cured Products

The Curing Ham Art

Ham curing art is a tradition with historical data from more than 500 years ago. Francisco Pizarro , the conqueror of Perú , before being a soldier , was a pork shepherd in Trujillo his native land, because acorn forest pork flocks where so common as sheep flocks or any other kind of extensive livestock. The traditional way to cure ham goes thhrough the following stages: 

1 Ra

1

1  R

1 Race selection and wild-controlled forest regime: It starts by the race selection and pork breeding in wild-controlled forest  regime, where it feeds with acorns, wild pastures , pulses and wild grain that finds in an unrepeatable ecosystem, the spanish acorn oak forest called the "Dehesa Extremeña".

2 Salting: After the animal sacrifice , the ham is “sunken and covered” in cooking salt , product that adhere to the ham skin and provides a layer that will provide the necessary sanitary protection during all the curing process.

3 Controlled Chamber Curing: After the salting process , the ham stay for 4 months in a controlled industrial chamber with a temperature range between (3-4 ºC) and a range humidity of (80-85 ºC).

4 Underground Natural Curing: After the drying in controlled industrial chamber , the ham is stored underground for 12 months in an environment temperature 12 ºC bellow the free open environment.

5 Upfloor Driers Natural Curing:Carrying on with the process the ham is stored for another 12 months in natural upper ground dryers  of several floors, submitted to the sun light and natural venting air, and thanks to thise stages the ham reaches its exquisite taste.