The quality process I go through are Paco´s hands, my craftsman. He is the third generation of his family in this very special and unique type of work. My taste and aroma hide the secrets of his art.

It is also one of the highest in the world.  This fact means that the pollution levels around me are practically non-existent, and proof of this is that lichens grow abundantly in the forests around me. With the dry air from the north and all the necessary time, my curation process  begins, starting from the inside and finishing on the outside. This process ensures that more than 60% of my fat will be healthy or unsaturated.

As well as the older people, with cardiovascular benefits. According to studies at the University of Zaragoza (Spain), 100 grams of jamón with fat has fewer calories and cholesterol than a beef steak.

This is because my curation is long and the climate from where I come from is very dry.  In my case, my minimum curation time to be certified is 14 months.  However due to all the natural processes that I am involved with my curation time can be even longer than 18 months.  On average, I am cured for over 20 months, instead of others that can be found curing for as little as 8 months. This 20 months curation process gives me a smooth and juicy finish, along with a unique flavours that it is only achieved by spending so much time being cured in a natural drying room at high altitude. As a result of the natural curation with sea salt, potassium and magnesium become part of me.  For the rest of me I am made up of natural ingredients such as garlic and vinegar.

I am a 100% natural product. What I like the most is that when my creation begins, I am weighed individually to assess the exact amount of salt that I need.  For this reason, once I enter in my curing room I am already the product of a craftsman.  At each stage of my process I am treated individually and personally.