Historically, ham drying cellars for the production of 100% Iberico bellota ham in Spain, were only located in certain areas, that due to their very special microclimates, allowed for a natural drying process to take place. The curing of the hams requires certain conditions as regards temperature control and humidity, that traditionally were only managed by the opening and closing of windows and repositioning of the pieces.

1. Ham
drying
cellars
https://www.jamonesjuanpedrodomecq.com/en
Historically,
ham
drying
cellars
for
the
production
of
100%
Iberico
bellota
ham
in
Spain,
were
only
located
in
certain
areas,
that
due
to
their
very
special
microclimates,
allowed
for
a
natural
drying
process
to
take
place.
The
curing
of
the
hams
requires
certain
conditions
as
regards
temperature
control
and
humidity,
that
traditionally
were
only
managed
by
the
opening
and
closing
of
windows
and
repositioning
of
the
pieces.
Nowadays,
many
ham
industries
have
abandoned
the
traditional
techniques
and
they
have
implanted
artificial
drying
methods,
which
require
air
conditioning
machines
for
the
control
of
both
humidity
and
temperature.
The
final
result
is
not
bad,
although
the
pieces
risk
drying
too
quickly
and
they
can
become
a
bit
wooden,
but
it
is
never
the
same
as
the
traditional
method,
which
has
been
impossible
to
match
when
we
are
talking
about
the
best
quality
hams
in
the
market:
100%
Iberico
bellota
ham,
cured
for
a
period
of
well
over
3
years.
It
is
true
that
the
traditional
method
requires
more
personnel,
and
constant
dedication,
but
it
allows
for
the
individual
care
of
each
piece,
as
they
are
rotated
and
reallocated
in
the
cellars,
according
to
their
exact
curing
point,
verified
manually
by
the
Master
Ham
maker.
This
is
why
in
certain
small
areas,
such
as
Jabugo,
they
continue
to
work
with
the
traditional
method
as
regards
the
drying,
although
of
course
certain
aspects,
such
as
traceability
are
now
computerized.
In
order
to
reach
the
perfect
curing
point
of
the
best
ham,
using
only
traditional
techniques,
temperature
and
humidity
are
permanently
controlled,
but
in
a
very
subtle
way,
involving
only
the
opening
and
closing
of
windows.
The
location
of
the
drying
cellar
is
of
course
essential,
as
only
certain
special
microclimates
such
as
that
in
the
Jabugo
and
Sierra
de
Huelva
area
will
allow
us
to
obtain
a
perfect
curing
of
the
hams.
In
order
to
get
a
perfectly
cured
final
product,
we`ll
have
to
go
through
a
very
long
process,
starting
with
what
is
called
the
drying
period
and
finishing
in
the
underground
cellars.
The
first
takes
place
directly
after
the
post-­‐salting
is
completed.
The
hams
are
put
in
a
drying
room
(“secadero
natural”)
that
will
be
warmer
and
more
light
and
airy
than
the
lower
cellars.
In
this
first
period,
of
about
6
months,
the
hams
have
to
begin
to
sweat.
The
fat
melts
and
the
hams
loose
nearly
20%
of
their
original
size.
This
process
is
very
important
for
the
concentration
of
the
aroma
in
100%
Ibérico
bellota
hams,
but
if
we
let
it
go
on
too
long,
the
hams
will
harden
and
dry.
The
secret
of
the
best
100%
Iberico
bellota
ham
is
that
meat
remains
fresh
even
after
a
curing
process
of
over
4
years.
This
is
where
the
second
curing
period
is
essential,
the
hams
will
spend
more
than
2
years
in
an
underground
cellar,
darker
and
with
a
low
and
constant
temperature
all
year
round.
Here
the
hams
will
continue
to
sweat
but
very
slowly
and
they
will
be
moved
around
the
cellar
in
order
to
guarantee
a
consistent
curing
point.
All
along
the
curing
process
the
hams
are
covered
in
different
types
of
moss.
This
is
a
natural
process
that
helps
along
the
drying
of
the
hams,
and
in
no
way
deteriorates
the
product.
The
moss
is
essential
for
the
final
taste
and
aroma
of
the
ham,
but
its
growth
must
be
strictly
controlled
to
guarantee
that
everything
is
correct.
The
different
types
of
moss
that
proliferate

2. in
a
certain
area,
as
compared
to
others,
will
also
determine
a
subtle
difference
in
the
taste
of
the
ham
(such
as
Guijuelo
vs.
Jabugo).
So
it
is
not
the
moss
that
can
be
dangerous
in
the
curing
process,
but
the
parasites
that
can
feed
on
the
moss.
This
is
the
main
risk
in
the
long
curing
period
of
the
ham,
as
if
the
parasites
reach
the
meat
getting
through
the
outward
skin,
they
will
ruin
the
ham.
The
plague
control
measures
in
the
ham
drying
cellars
are
therefore
very
strict.
Hygiene
is
of
the
essence.
The
hams
have
to
be
treated
to
avoid
the
plagues,
but
always
with
totally
natural
techniques,
such
as
their
painting
with
hot
vegetal
oils,
that
will
kill
any
parasites
while
not
affecting
the
flavor
of
the
ham.
The
most
common
parasite
in
ham
drying
cellars
is
known
as
“piojillo”.
This
parasite
is
much
more
aggressive
when
we
are
dealing
with
“cebo”
ham
(hams
from
intensive
bred
pigs,
feeding
on
industrial
feeds),
than
when
we
have
before
us
“bellota”
(acorn)
hams.
The
acorn
fat
actually
acts
in
a
certain
way
as
a
repellent
of
this
parasite.
The
effects
of
the
parasite
are
not
a
health
risk,
but
they
do
influence
the
flavor
of
the
ham.
It
is
really
unique
to
find
in
these
times
a
product
that
is
made
employing
only
such
traditional
methods
and
over
such
a
lengthy
period
of
time,
so
this
is
of
course
reflected
in
the
final
price,
but
at
least
it
is
always
good
to
know
why!
https://www.jamonesjuanpedrodomecq.com/en