COMPLETE PRODUCTION PROCESS IN OUR FACILITIES
Our Iberian artisans have a total involvement in all the phases of making the ham and the rest of the products derived from the Iberian pig.
We set very high quality standards ( see quality certifications ) because we have always considered Iberian ham a gastronomic jewel worthy of the most demanding palates.
EXPLODED AND PROFILED
This process is the first step in the production of Iberian hams. It is about making the most of the Iberian pig. With a minuscule waste we shape the pieces that will later be consumed.
The profiling is done a day later when the pieces are cold. Iberico artisans sculpt the shape of Torreón Iberico hams by removing excess fat and impurities.
SALTING OF HAMS AND PALLETS
The most delicate process of making Iberian hams and shoulders. It is a traditional conservation process where the pieces are stacked on top of each other and covered with salt.
After the pieces have been in salt for the exact time they need to be, they proceed to the subsequent washing of the pieces to remove excess salt.
CURING AND RIPENING OF THE PIECES
It is the longest process. The pieces spend time in post-salting chambers to control the temperature and humidity of the pieces until they go to the natural dryer.In Torreón we hang the pieces on ropes. The most traditional way and as our ancestors taught us. This is the only method of controlling the quality of each and every one of the pieces from the natural kilns.
Thanks to Salamanca's climate, the natural ripening conditions for ham are unrepeatable. Taking into account the orientation of our dryers and the time of year, the Iberico artisans move the hams to recreate the perfect conditions depending on their degree of maturation.
The entire curing process is supervised by specialized technicians from the production and quality department, always following the Iberian regulations.