Considering the excellent raw material that we work with at FISAN, it is time for the artisanal preparation of the product with care, meticulousness, and professional dedication so that all the organoleptic components of both ham and shoulder ham, constantly improve during the three to five years of maturation and even beyond.
CLEANING AND V-CUTTING
Cleaning is the process where the ham is separated from the pig’s carcass, and it involves eliminating part of the external fat and excess skin to prepare it for curing. Maintaining the ratio of fat is extremely important for optimal salt penetration during the salting process.
The Guijuelo ham’s characteristic V-cut is made on the rind. This process is entirely manual and carried out piece by piece by FISAN’s master butchers.
SALTING AND STABILIZATION
The pieces are piled in rows and covered layer by layer with Torrevieja sea salt. They are left like that for approximately one day per each kilogram of the piece’s weight. This stage is crucial to the final result. The ideal days for the piece to remain in salt also depend on humidity and temperature. FISAN’s ham experts hold the perfect combination of the aforementioned factors to achieve the characteristic flavour in secret.
After salting, the pieces are washed to completely remove the salt from the surface and are hung in large chambers at a constant temperature of around 3-4 °C for approximately seventy days. The salt becomes evenly distributed inside the ham, which loses the extra moisture acquired during the preceding stages.
DRYING TIME
Natural drying requires great doses of patience and dedication. This is the best secret of FISAN’s ham. Optimal preservation and the uniform distribution of salt and fat are guaranteed throughout the entire period. The pieces gradually lose their moisture over a period of around six months.
In the natural drying rooms, which face the mountains of Béjar, Francia, and Gredos, the windows are opened and closed to ensure adequate temperature regulation and the appropriate circulation of air.
TIME IN THE CELLAR
After six months in FISAN’s natural drying rooms, the pieces are taken to our cellars for the following maturation stage.
Temperature and humidity conditions are also monitored in the cellars so that the pieces mature correctly and maintain a uniform distribution of salt and fat. The entire process of FISAN’s ham curing period lasts over 40 months.
LOIN AND CURED MEATS PRODUCTION
The secret of preparing Iberico cured meats lies in the raw materials used and in the work of the master butcher.
