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In Senorio de Olivenza The products are made from a meticulous selection of Iberian pigs and a slow curing, soothing, to give life to a delicacy, with a texture, a flavor and an aroma unequaled.
In Senorio de Olivenza, for the healing of hams, these are transferred to a natural dryer where humidity and temperature are controlled mainly by ventilation mechanisms. The temperature oscillates between 15º and 30º C during the months of drying.
At this time, the ham continues to dehydrate and sweating also takes place (diffusion of the fat between the muscle fibers that will allow to retain the aroma once impregnated).
The final taste and the aromas are beginning to be generated at this stage, thanks to a series of alterations produced in the proteins and the fats of the ham.