OPENING WINDOWS

We’ve been hiding behind thick fog for many days. That’s what you get in winter in Zaragoza, where we cure our Añejo Ham. It’s a continental climate which means extreme cold and heat. As a taxi driver once told me, “Zaragoza has got 3 seasons: winter, summer and football”. Like all hams we make at La estrella del jamón, our Añejo is naturally cured, in this case, with a minimum of 18 months. In winter, even though it is mild this year, which might accelerate the curing process, the fog makes it damp which slows down the process. However, a few days ago, the other great star of the Aragon winter season put in an appearance: the Cierzo wind. This strong north-easterly blows away the fog and lowers the relative humidity in the atmosphere. This is when we open the windows in our drying facilities and let the sunshine in. Nevertheless, if it blows for several days, those windows have to be closed again so it doesn’t dry the ham out too much. This is the only secret of a natural drying facility, balancing opening and closing of windows guided by what the psychrometer tells us, our visits and above all, our sense of smell.

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