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Traditional dry curing process of Iberian ham

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

In the stage of drying and maduration, hams are settle in natural cellars (bodegas) where they are dried in the traditional way.

Hams rest hanging for months (depending of the type) to acquire the texture, the maturation, the taste and aroma appropriate for the curing process. This process distributes the fat between the muscle fibbers which allows it to retain its best aroma.

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  • Title: Traditional dry curing process of Iberian ham
  • Original Source: Arturo Sánchez
  • Rights: Copyright Arturo Sánchez - All rights reserved.
Real Academia de Gastronomía

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