montanera and curing | Carrasco Ibéricos
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Montanera

Period from October to March coinciding with the acorn season

Feeding

Acorn. During this period the natural fattening of Iberian pigs occurs on the dehesa pastures.

BREEDING

It takes place in Extremadura as it is the region with the highest concentration of holm oaks in Europe. Our pigs enjoy complete freedom in the 800 hectares divided into two estates located in Jerez de los Caballeros.

October

Montanera
5 months
The last and most decisive stage in the life cycle of the Iberian pig of the Carrasco breed

March

More than
3 hectares
per Iberian pig in freedom

The
acorn
is the differentiating element that gives the smoothness and the characteristic flavour

More than
10 kilos per day
up to  170Kg – 15 arrobas

CURING

The curing process of the Iberico ham is carried out in the drying sheds in Guijuelo, Salamanca

Our hams remain in our drying rooms between 36 and 48 months.

The cold dry winter winds and the hot summer winds from the Sierra de Gredos and Béjar contribute to this process.

The skills of the different experts for each step of the process are always present, ensuring the result is always excellent.

01.

SALTING

During the salting stage, which takes about as many days as kilos the piece has, each ham is covered with salt to enhance dehydration and conservation. The hams are then stored in a controlled-temperature room at 0ºC to 5ºC.

02.

WASHING AND RESTING

After the salting period, hams are rinsed with lukewarm water and brushed by hand, one by one, to remove the salt. The resting stage then starts, when hams are dried slowly in a cold room at controlled temperatures of 0ºC to 6ºC for about 90 days.

03.

DRYING AND MATURATION

Hams are moved to a natural drying area with windows that let the characteristic dry air of Guijuelo in.

This process encourages the natural dissemination of fat for uniform distribution. Hams remain here until the end of the second summer.

04.

CELLARING

Hams are classified by weight and shape, and are then moved to a natural cellar during the last stage of the curing process, where temperature is stable. Hams remain in the cellars until the curing process is completed (36 to 48 months).