Sea salt is the agent which on its own is able to trigger an extraordinary biochemical process, the transformation of fresh ham into cured ham, it only needs a suitable climate and the process becomes unstoppable.

The cured ham elaboration process begins with the fresh ham's selection which is nothing more than the pig's hind leg, ensuring that the meat is of the highest quality. The fresh meat is buried in sea salt.

A precise number of days and just the right amount of time is necessary in order to begin the biochemical reaction, but without exceeding the limits so as not to leave the ham too salty. This is always done in the cold of winter.

After a few days the hams are removed from the salt, they are flushed and passed to the polishing and finishing processes thus they are made ready so their outward appearance is of a suitable and adequate nature.

Once the washing is finished the hams are hang up for the first time still being exposed to the cold of winter.

The hams which are kept in their hung positions are now in a long maturing and aging process with the cold of winter always necessary in order not to interrupt the transformation period.

During this process the temperature will increase gradually.

In the beginning the hams lose weight slowly and gradually. T he ham is delicate to start with but gradually becomes stronger, the warmer temperatures of spring help to bring stability and it begins to develop its first flavours which have to be distinct and decided. The road to the coming of age will be reached in the summer's heat.

The summer's higher temperatures make the ham lose humidity and dry its fats so they fuses to the ham's meat.

The heat helps that tastes grow and mature almost reaching old age, developing all of the characteristic tastes of a cured ham finished and ready to be savoured.