Jamon Iberico Curing Ham.The Third and Fourth Stages

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After dipping the ham from cooking salt, the salted ham will undergo into another stages, the curing process. It takes 2 to 3 years in curing. The 3rd and 4th stages will show you how to cure the meat. With the help of the new technology and diet enhancement of the Iberian pigs, plus the traditional way of curing the ham, is the key why Jamon Iberico called the best of all the best ham in the world.

3. Controlled Chamber Curing:

At this stage, the salted ham will be put and dry in to a controlled industrial chamber and stay there for 4 months or longer depending on its size and weight, its has a temperature ranging between (3-4 degree Celsius) and a range in humidity between (80-85 degree Celsius). It is very important to verify the levels of humidity and the temperature. During this process, hams maintain to lose its moisture, and "sweating" - spreading of its fat throughout the muscle fibres, which then remain the aroma they have acquired that also occurs.

4. Underground Natural Curing:

After the drying process using the controlled industrial chamber, the said ham will going to be stored in the underground for another 12 months or 1 year in an environment temperature of 12 degree Celsius below the free open environment. It is very important to verify the levels of humidity and the temperature. During this phase, hams continue to take the biochemical processes initiated during the curing process, enhanced by microbial flora which give them their particular aroma and final flavour.

You can have picture, videos and information in http://www.jamondetrujillo.com

 

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