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Curing process
Our facilities reproduce the seasons of the year. We try to repeat exactly what our grandfathers did from the moment the pig is slaughtered:
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In winter, the cold weather makes the product absorb salt - its natural preservative - slowly and in balanced fashion. The drying process begins at this time, and will ensure the proper preservation of the product.
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In the summer, with the heat, the internal colour and flavour transformation processes continue and are heightened. The characteristic scent of our product begins to develop. For this stage as well as for the previous one, the place where the processes take place is essential.
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In the spring we no longer need such cold temperatures to continue the slow transformation of the fresh meat into cured ham. The colour begins to shift from pink to deep pink, and the taste of the meat no longer has anything to do with its flavour when fresh.
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In autumn the ham reaches maturity. The colour is stabilised, the flavour is refined, the scent consolidated. The products gain in consistency and the drying which will make their proper preservation and future marketing possible is completed.
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Ingredients
The ingredients used in our products neither are nor come from nor contain genetically modified organisms. The ingredients used in our products do not contain gluten, lactose or any other allergens. Our products are not submitted to any ionising process.
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