Quality Assurance

The Producers’ Association of the Dehesa de Extremadura Designation of Origin exercises stringent control over the entire production process. The Producers’ Association is responsible for identifying and branding pigs in their grazing areas, and overseeing their diet during the finishing period. It then monitors slaughter of the animals, and hind leg and shoulder hams are … [Read more...]

Dry curing and Maturation

The adoption of new technologies and health requirements has led to improved ham quality, but the experience and know-how of ham experts, in a tradition passed down over the centuries from father to son, continues to be essential. Preparation of hams is a 4-stage process: Salting and washing Resting period Drying and maturation Cellar phase … [Read more...]