Preparation Process

Preparation of Ham and Shoulders

Receipt of Raw Materials

• Selection and Preparation
• Identification
• Classification and typification while fresh

Salting Process

• Salting/Nitrification Process
• Nitrification: Process Responsible for the Typical Color of Cured Meat Products (Mas. 3gr/kg)
• Salting Process: Application of dry salt

Time in Salt

• Refrigerated Chamber at 3-5ºC and between 85-95% HR
• Duration: 0,75 days/kg

Salt Retrieval

• Retrieval of the salt to continue salting
• Application of potable water to eliminate the salt

Post-Salting

• First round of drying
• Microbiological stabilization phase
• 3-7 months at between 3ºC and 11ºC and 85% and 70% HR

Natural Phase

• Second round of drying
• Physical and chemical change phase, generating aromas and textures
• 12-14 months, between 11º and 25ºC and 70% to 50% HR

Cellar

• Third round of drying
• Homogenization and resting period
• 12-24 months, between 16º and 20ºC and 60% to 75% HR

Preparation of Sausages and other dried cured meats

Receipt of Raw Materials

• Preparation
• Identification
• Classification and typification while fresh

Mincing The Meat

• Different styles of mincing the meat depending on the final product

Preparing Additives

• Open formula created by Marcos Salamanca
• Use of completely natural additives

Marinating

• Chamber at 3º-5ºC and 85-95% HR

Sausage Processing

• Natural Encasing in Pork belly of 62-65 mm
• Natural Encasing in tripe collagen of 65 mm

Post-Salting

• First round of drying
• Microbiological stabilization phase
• 1 month, from 3ºC to 5ºC and from 85% to 75% HR

Stabilizing

• Second round of drying
• Conditioning phase that leads to the Natural phase
• 1 month, from 9ºC to 11ºC and from 75% to 65% HR

Natural Phase

• Third round of drying
• Physical and chemical change phase, generating aromas and textures
• 1 month, from 11ºC to 25ºC and 70% to 50% HR

Packaging

• Vacuum packaging or packaging in a protected environment (inert gas 80% CO2-20% N2)

Preparation of Sliced and Deboned Products

Sliced Products

• Slicing and packaging in a protected atmosphere (inert gas 80% CO2- 20% N2)
• Clean Room, controlled atmosphere, Temperature < 12ºC, 70% < HR <50% and positive pressure

Deboned Products

• Deboning and vacuum-sealing of hams and Shoulders
• Clean Room, controlled atmosphere, Temperature < 12ºC, 70% < HR <50