Elaboration
HEALING PROCESS TREVÉLEZ HAM
1º Reception
Our suppliers are evaluated to meet the quality requirements set by our company, the most notable are:
- Ham castrated male and female.
- Chilled (not frozen).
- Minimum Fat 1 cm.
- Weight between 11 and 13 kg
- The hams are inspected one by one in the discharge, taking temperature and pH.
- The part that does not meet these parameters are rejected and returned.
2º Salted
Each ham here receives minimal salt necessary for proper salt, as a reference we indicate that receives a day of salt per pound of ham, ie ham gets 12 days 12 kg of salt.
Once this process the hams are washed, they take blood containing the veins, they are shaped and transported to the next step.
3º Post Salting
This process is very delicate because the salt is still on the surface of the ham and needs 45 days for the salt is distributed to the center of the ham, in this room temperature is 4 ° C. and the humidity is 90%, remain for 60 days.
4º Maturation 1
In this room the ham loses moisture slowly for about 4 months, the temperature is 12 º C. and the humidity is 80 to 70%.
5º Maturation 2
The ham curing process continues in this room, the temperature rises to about 18 ° C. and low humidity of 70%, the hams remain here another 4 months now proceed lard aunt of the front face of the ham, this serves to seal the cracks that occur with weight loss.
6º Sweaty
The ham is at this point about 10 months of healing around and need a higher temperature, sweat the ham, this gives a flavor and improves the taste of ham. In this room remains another 4 months, Cundo ham ends this process is separated by weight and quality, from the cellar room where he stayed until his final cure.
7º Warehouse
In this large room hams can stay up to 2 years, while they remain here the ham is losing moisture, flavor and aroma winning until you get perfect curing.
8º Sale
At our store each piece is subjected to quality control, which checks its good aroma and healing, the ham meets the quality that our clients demand.