cure and mature of ham

The cure phase of Spanish ham, together with the mature are the last process in the production of a ham. The most important of this to phases is to control the temperature, humidity (must be between 68% and 76%) and ventilation levels. both phases will be separated for the "pannage" of the ham, the action of coating with pig fat  the muscle of the ham.

In the cure process is were the aromas are formed, but the ham continues losing water. The ideal temperature for the cure of the  ham must be 14ºC, this way the ham acquires the perfect stability. The humidity must be between 68 % and 76 %. The cure of the ham can be realized in any type of drying shed: artificial or natural.

The artificial drying shed is completely closed and controlled for a system that introduces and takes out air. The system consists of alternating periods with air and without air.

Artificial drying shed dedicated to the cure of parmesan ham

Natural drying shed can be made only if climate of the region allows it, with slightly high and regular temperatures and few humidity, with some variation throughout  time. It must be equipped with nets, shutters, ventilators and a heater. This drying sheds must be checked several times a day.

During the mature phase the formation of the aromas begins. The mature of the ham, it is possible to realize in any type of drying shed. To obtain a good aroma and the colour to be fixed well in the  ham, the internal temperature has to be between  15ºC and 16ºC , but the type of used temperature depends of the type of ham that wants to be elaborated. In this phase ham loses a 1 % of  weigh every month. The humidity in the mature phase must be around 70 %. This way with a good "pannage" rinds is not formed in the ham. The duration of this period can be known with the reference of fresh ham weight, for example, 2 kg of ham would take 2 months of cure.

Once finished the cure phase ham is ready to be sold.