When a truck arrives at the factory, the raw materials are checked and classified by weight and fat content and pH and external and internal temperature are controlled by means of probes. A state-of-the-art technology and the expertise of our professionals allow an exhaustive control in each and every phase of the whole ham processing.

In the salting phase, hams are salted and massaged by using the latest technology. They are put in tanks with salt and kept during several days at a low temperature in the salting room. In this manner, hams absorb the strictly necessary salt under a controlled process.

After this period, hams are washed to remove the surplus of salt and moulded. In this way a natural ham is obtained with the highest quality guarantees characteristic of a product cured following the natural cycle.

Like in the traditional slaughtering, hams are left in a cold environment at an early stage so that salt gets into them. Afterwards, at a second phase, the spring climatic conditions are reproduced by controlling and treating the external air. Always following the guidelines of the traditional process, hams begin to mature gaining in colour and texture.

The significant temperature increase of Summer is controlled, like in other chambers, by means of indicators. During the stoving process the maturation of hams continues, and their typical aroma and flavour begins to develop. Our cellars are kept at temperatures characeristics of the autumn season. There, hams mature gradually and calmly gaining in colour, aroma and flavour during serveral months.

Finally, we prepare hams for sale and consumption under the best conditions and with the presentation the customer requires.

In the boning room, bones are removed from part of the hams. After pressing, they are vacuum-packed to be delivered with all quality guarantees.

Jamones Alto Aragón, S.A.
C/ Cerler, 5 - 22300 BARBASTRO Huesca (Spain)
Phone +34 974 30 64 12 - Fax +34 974 30 62 33
secadero@jamones-altoaragon.com