Consorcio del Jamón Serrano Español - Serrano cured ham
ConsorciSerrano
Serrano ham: made according to the traditional method used for centuries
The art of salting and curing hams is a gastronomic heritage that has survived through the centuries and still remains in the elaboration of the ConsorcioSerrano ham.
The current process of production of the ConsorcioSerrano ham reproduces the traditional method used for centuries by the Master ham.
Develop a ConsorcioSerrano ham requires a raw quality, a ham in fresh that complies with the technical specifications (origin, weight, fat,...) that sets the standard of quality of the consortium of the Spanish Serrano ham.
The process begins with the microbiological stabilization of the ham in fresh by low temperature and high humidity. This phase followed:-salting and polsalado: aims the incorporation of salt marine piece fresh, dehydration and preservation of parts.
-Drying and maturation: goes by gradually raising the temperature, at the same time that the humidity is reduced, achieving the natural part of your protection adipose fat melting, getting an even distribution of fat in the muscle tissue and developing sensory characteristics (colour, aroma and flavour) of the Serrano ham.
-Aging or Winery: final phase of the healing process in which ham ends of ripen very slowly, into this exceptional product called Jamon Serrano.
Throughout the process, controlled by the ham master, who is in charge of controlling the duration of the various stages through which passes the ham for correct processing.
The objective is to obtain the best product based on knowledge do, the tradition and the experience which boasts the consortium of the Spanish Serrano ham.
The current process of production of the ConsorcioSerrano ham reproduces the traditional method used for centuries by the Master ham.
Develop a ConsorcioSerrano ham requires a raw quality, a ham in fresh that complies with the technical specifications (origin, weight, fat,...) that sets the standard of quality of the consortium of the Spanish Serrano ham.
The process begins with the microbiological stabilization of the ham in fresh by low temperature and high humidity. This phase followed:-salting and polsalado: aims the incorporation of salt marine piece fresh, dehydration and preservation of parts.
-Drying and maturation: goes by gradually raising the temperature, at the same time that the humidity is reduced, achieving the natural part of your protection adipose fat melting, getting an even distribution of fat in the muscle tissue and developing sensory characteristics (colour, aroma and flavour) of the Serrano ham.
-Aging or Winery: final phase of the healing process in which ham ends of ripen very slowly, into this exceptional product called Jamon Serrano.
Throughout the process, controlled by the ham master, who is in charge of controlling the duration of the various stages through which passes the ham for correct processing.
The objective is to obtain the best product based on knowledge do, the tradition and the experience which boasts the consortium of the Spanish Serrano ham.
