The hams and shoulders are hung in natural drying rooms. The temperature and humidity are controlled by opening and closing large windows.

The aim is to allow the product to continue drying and for it to “sweat”. This process allows the fats in the piece to fuse.

After the summer months, the pieces are put into cellars where the temperatures are lower and the humidity percentage is very stable. The climatic conditions are always totally natural.

During the whole curing process, a ham can reduce by up to 40% of its live weight.