At Señorío de Olivenza, the products are made from a careful selection of Iberian pigs and a slow, gentle curing process to give life to a delicacy with an unbeatable texture, flavour and aroma.
To cure the hams, they are moved to a natural drying room where humidity and temperature are controlled mainly by means of ventilation mechanisms. The temperature varies between 15º and 30º C during the months that the drying process lasts.
During this time, the ham continues to dehydrate and sweating also takes place (diffusion of the fat between the muscle fibres that will allow the aroma to be retained once it has been impregnated).
The final taste and aroma begin to be generated at this stage, thanks to a series of alterations produced in the proteins and fats of the ham.
Red Label Ham: Acorn-fed Ham 75% Iberian (hams that come from pure Iberian + Duroc cross-bred pigs reared in the open range and fed during their final fattening phase on natural grasses, aromatic herbs and acorns).