An exhaustive control and classification of the raw material are the seal of guarantee that begins our process of elaboration. Once the hams arrive at the premises, the pieces that do not meet the required quality parameters are rejected to obtain the best cured ham possible, and then they are placed with an identification that contains their origin data (traceability), which allows an absolute control of the whole process.
The selected hams are subjected to a sight salting process.
This step has the purpose of incorporating the salt to the muscular mass, favoring the dehydration and conservation of the pieces, besides contributing to the development of the color and aroma typical of the cured Juan Gargallo products. It is done by covering the pieces of sea salt.
Once rubbed, it is stacked in rows where the bottom row consists of the larger hams.
The process is carried out at temperatures between 0 and 4ºC.
After salting, after about two weeks, the ham is washed in pressurized water through a washed tunnel to remove excess salt on the surface.
Once the salt is removed the hams are introduced into chambers.
During this phase, the salt is filtered through the ham, in turn the slow and gradual removal of the surface water is produced, whereby the pieces acquire a greater external consistency and an internal balance. Its duration is 45 – 90 days, at 5ºC
During this phase the dehydration of the ham continues and natural sweating takes place, where the fats, gradually and without alteration, fuse between the muscular fibers of the piece. At this stage the molds appear on the surface of the ham characteristic of natural healing.
Always with the necessary time, without haste. Our dryers have windows that open and close according to the climatology of our mountains. The time of permanence in this phase is of 12 months, later the already cured ham is introduced in the cellar.
This is a prime step in the final development of ham processing where the reactions initiated in the drying process continue to occur and will be responsible for generating the final nuances of the ham, always taking advantage of the advantages offered by the environment.
The winery is quiet, with low light and humidities between 50-80%, with temperatures between 11 – 15ºC. When the ham finishes the healing process in the cellar, the pieces are “pierced” by a bone called cala, which is stuck in special places. This creek is removed and smelled by checking the characteristics of the ham. The time of the whole process is between 18 and 24 months.