A traditional process, improved with technological advances but based on the wisdom of Iberian ham professionals.
CĂ©sar Nieto’s curing method is the result of years of experience of the masters of Iberian ham from Guijuelo.
In this phase we eliminate the excess salt and slowly remove the moisture. This settling stage is carried out at temperatures between 4ÂşC and 6ÂşC and with 80% to 90% relative humidity. The process takes between 35 and 45 days.
We do it naturally, always under the strict control of CĂ©sar Nieto’s master chacineros. The hams remain between 12 and 14 months in drying sheds with optimal conditions of ventilation, humidity and temperature.
The hams mature in cellars at a temperature between 15ÂşC and 20ÂşC and relative humidity of around 60-80%.
The hams are tested with the traditional method of the cove, a slight puncture by the hand of our cellar masters to olfactorily certify the quality of the original Cesar Nieto Iberian hams.