At Ibéricos Torreón, each of our products carries the essence of the pasture, the artisanal care, and the family tradition that defines us. Today, we invite you to join us on a full-year journey through the production of our Iberian hams, a journey that combines nature, patience, and expertise.
January and February: The farewell to the montanera
The year begins with the end of the montanera (mountain period), the period when Iberian pigs enjoy the freedom of the pastures. These are the final weeks of a crucial period that began in October, as they feed on acorns, grasses, and other natural resources that provide their characteristic flavor and fat infiltration. During these months, we ensure the animals have enough space to move around and that their diet is balanced.
With the end of the montanera, the time comes to select the animals to obtain acorn meat. More exquisite. At Ibéricos Torreón, we follow strict quality criteria in certified facilities, ensuring that each piece retains its optimal properties.
March, April and May: salty and post-salty
At this stage, the hams undergo a salting process to ensure their natural preservation. They then move on to post-salting, where excess salt is removed and the flavors are balanced. This is where the transformation of the piece into a future ham of excellence begins.
After the salting process During these months , the hams begin their curing process in our natural drying rooms. We take advantage of our region's favorable climate, with mild temperatures and controlled humidity, to allow the products to develop their characteristic aroma and flavor.
June, July and August: Summer at rest
With the heat, the hams continue to rest in natural drying rooms. During this time, the infiltrated fat slowly melts , enhancing the flavors and ensuring perfect smoothness.
Summer is a time of stillness. Hams adapt to the higher temperatures and consolidate their curing process. It's a period when nature works its magic and patience becomes a virtue.
September and October: the art of the winery
With the arrival of autumn, the hams are transferred to the cellars, where the temperature and humidity remain constant. This is the moment when our pieces reach their peak. The expert hands of our master ham carvers inspect each piece, ensuring its perfect development. The pieces will spend between 1 and 3 years in the case of hams and shoulders, depending on the certification and label of each one.
November and December: the time to share
The year concludes for Ibéricos Torreón with the satisfaction of offering products that represent the best of our land and tradition. Each ham, each shoulder, reflects the effort of a great team over many hours of work and dedication. When each piece is perfectly cooked, we reach the most gratifying moment, because we know that tasting it will be a success and that it will arrive at your table with the same quality with which it left our house.
At Ibéricos Torreón, we work with passion and a commitment to preserving the Iberian tradition. Every step of the way is designed to ensure that our products reflect our land, our culture, and our expertise. From the pasture to your table, our commitment is to always offer you the best.
