Curing
Salting is the first step. And also the simplest: sea salt and patience.
LOLO Hams and Shoulders are covered with salt following an easy-to-remember rule: one day of salt per kilo. For 100% Bellota Hams, we even add an extra day, because the fat needs more time for the salt to reach the core of the piece.
And there's a small detail that makes a big difference: we never use completely new salt. We always mix in some salt from previous curing processes, already imbued with the aroma of the ham. Accumulated experience.
02. Post-salting
This phase takes place immediately after the ten to fifteen days (depending on weight) of salting. It allows the salt to migrate towards the center of the ham and distribute evenly throughout the meat, while also removing water to initiate the curing process. This phase lasts an average of 90 days. At the end, the hams and shoulders will be ready to continue their curing naturally, for several years, without the need for any other ingredient than air, time, and the producer's knowledge.
03. Natural drying
Here, the natural curing of the product begins. Our team manages the process by opening and closing shuttered windows, depending on the prevailing winds, outside temperatures, and seasons. Here, the shutters are for siestas and for good ham. Hams and paletas remain in these drying rooms for 8 to 12 months. Afterwards, they move to a new space where the curing continues, with the calm and time it needs until it reaches its optimal point. Time dictates. Always.
04. The winery (aging)
When the ham or shoulder arrives at these cellars, it has already been processed for 12 to 18 months. It will remain here for several years, depending on its weight, breed, and diet. It is worth noting that the process is more or less the same for all pig breeds we commercialize at LOLO, although some stages are adjusted according to the product. This cellar process is entirely natural, at a temperature that varies little (14°C-18°C). During this slow process, secondary aromas emerge, such as a slight toasted flavor. Additionally, crystals form in the ham (tyrosine crystals). These crystals are a guarantee of quality, as they only form after a minimum of 20 to 24 months of curing, or more.
