Before covering the ham with salt, it has to be visibly and indelibly marked with the MAPA stamp. These initials represent the Ministry of Agriculture, Fisheries and Food, currently the Ministry of Agriculture, Food and the Environment (MAGRAMA).
Author: Roberto Gómez Moreda
Entering the drying facility
After the salting, washing and settling processes, the hams are ready to enter the drying facility. As we mentioned in previous entries, ham is traditionally made after slaughtering the pig during the winter. When spring arrives, the temperature starts to rise gradually without any excessively sudden changes. The ham meat is still vulnerable to damage […]
Salting the ham
An oft-repeated phrase regarding the time it takes to salt a ham goes along the lines of “one day of salt per kilo”. As a consequence, according to this popular saying, a fresh ham weighing 13 kg would need to spend 13 days buried in salt. We’re going to try and explain what salting a […]
Duroc: an on-trend breed of pigs used in Jamón de Teruel
Duroc This breed of pigs from the United States has been widely used throughout Europe for quite a while now. Back in 1988, it was included in the Official Breeds Catalogue for Spain. This pig is characterised by how well it adapts to warm climates and it is very productive with high quality meat that […]