After butchering, the hams go through a natural curing process that lasts 3 to 4 years! The aromas and flavours finish concentrating during this process, and the resulting ham becomes a true delicacy capable of satisfying the most discriminating palates. This is accomplished through the use of natural and healthy procedures such as maturing procedures in a dry cellar in the Los Pedroaches valley. These pigs are raised in their natural environment and fed acorns and oak from the Pedroaches Valley.

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