How is the Iberian fattening ham

Iberian fattening ham of exceptional quality , coming from pigs raised in an extensive regime, fed with a feed that has a high oleic formula specially developed with the necessary nutrients for the best muscular, bone and fat development.
The curing of this type of fattening ham requires more time than a normal one due to the type of fat that the pig generates by eating fats of vegetable origin (surplus from olive oil mills, sunflower oil), which slows down the enzymatic hydrolysis and lipolysis of the fat. This process takes 32-38 months depending on the size of the piece.
We start the process with the shaping and salting of the piece which, after spending just under 15 days in salt, goes to the drying room with controlled humidity and temperature for 6 months. After covering the most vulnerable parts of the ham with lard, we take it to a natural drying room where it will spend more than 2 years, where the air currents and temperature variations will give it that intense red colour between vetoed, smell and pleasant and balanced flavour that is so appreciated.
The last phase is the cellar where the ham will settle all the nuances and aromas that it has obtained during the curing process in the natural drying room and will remain dormant at a temperature of about 14 °C until you want to enjoy our masterpiece.
INGREDIENTS: Iberian cebo ham, common salt, sugars, preservatives (potassium nitrate E-252 sodium nitrite E-250) and antioxidants (E-300)