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La théorie

Production and curing

In the end, Jamón ibérico comes down to just three ingredients : ham, salt and time !
After the equivalent of one day’s salting per kilo (so around 10 to 12 days), then around three months of post-salting in temperature and hygrometry controlled store, the finest Iberian hams will continue curing by wholly natural processes, first in driers and then in underground cellars, for over 40 and sometimes even over 50 months.

Such, at least, is the theory...

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