EXTREMADURA has one of the best preserved ecosystems in Europe. It is has one million hectares of open pasture where all its natural resources are exploited in a balanced manner, making it possible to preserve and protect this unique land.

PRODUCTION AREAS: This is located on the pastures with holm oak and cork tree woods of the Cáceres and Badajoz provinces. This is where the pigs are raised and fattened to latter be sold as Dehesa de Extremadura hams and shoulders.

PREPARATION AND AGING AREAS: This area is in the mountain ranges of southwest Badajoz, Ibor-Villuercas, the southern Gredos mountain range, the Montanchez range and the San Pedro range.

PREPARATION AND AGING PROCESS

Pigs must be at least 16 months old before they are slaughtered.

The hams and shoulders cannot be frozen.

Both the hams and shoulders are shaped by the “V” cut.

SALTING: The hams and shoulders selected are salted for approximately one day for each kilo of weight, at a temperature of between 1º and 5 º C, with a humidity level of around 80-90%.

WASHING AND RESTING:The hams are washed with cold or warm water to remove the salt and are then moved to rooms where the salt naturally and evenly penetrates the meat. This is then followed by a slow process of dehydration that gives the pieces the proper consistency. This part of the process last on average 35 to 60 days, with a temperature that ranges from 3º to 6º C and a relative humidity of 80-90%.

DRYING AND MATURATION: The ventilation and temperature of the drying areas is rigorously controlled. During this period, the preservation of the product is ensured and the fat evenly spreads throughout the muscle fibres, which will give it its unique aroma.

AGING IN BODEGA: After being classified by weight, quality and compliance, the hams and shoulders are taken to the bodegas where they remain until they are sold on the market.