Traditional dry curing process of Iberian ham

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.