At Josep Llorens we know that salt is one of the essential ingredients to improve the flavour of Iberian ham. We will now explain its importance and why it is a decisive factor in achieving excellent results at the end of the curing process.

Do you know what the salting process for Iberian ham entails?

After the hams are separated, they are arranged in an orderly pile and covered with coarse salt to ensure that the process is gradual. They are then placed in a cold room at a maximum temperature of 3º. Humidity is set at 90 to 95%. This last factor is vital to ensure that the salt penetrates the meat and achieves a slow dehydration to ensure that the leg remains tender.

The phases of salting

– The ham is placed in cold storage with the salt for the correct time according to the weight of the piece (one day per kilogram).

– In the middle of the recommended time for salting, each ham is turned over to ensure that the salt penetrates both sides.

– Post-salting. This is the most important phase. The ham is placed in warm water, the salt is removed and the ham is trimmed to give it its final shape.

– The ham is hung to balance the amount of salt in the outer layer and the interior. The maximum temperature in the room used must be no higher than 6º. The humidity should be gradually lowered to 90% at the start of the process to achieve the desired effect.

An important fact worth knowing is that the fat on Iberian ham acts to regulate the amount of salt in each ham. Moreover, the quality of the raw material means that the salting time can be shortened to make a better quality product that respects the original flavour of Iberian ham, just as we do here at Josep Llorens.