Paying attention to every detail. Specialists in ham production
Tradition and technology
Our drying facilities are equipped with the very latest in modern technology in order to obtain maximum homogeneity across all our products, without losing sight of the essence of the traditional curing process.
Our special chambers reproduce the traditional stages of curing and recreate the seasonal cycles of winter / spring / summer / autumn.
We also have a traceability system that gives every unit its own individual chip, which allows us to store and monitor all of the information from the beginning of the process (farm, slaughterhouse and butchery) through to the various stages of production and onto the end customer.
Before the ham is taken to its final destination, our specialist professionals conduct a final quality control test, known as the calado, to make sure the ham has reached the correct level of curing:
