In 1907
The legs obtained from the pig butchering, which took place from November to February, benefiting from the cold and dry weather conditions that prevailed in this period, were salted, then washed and placed in an airy, ventilated area with the right temperature and humidity to ensure proper curing and maturation of the hams. The use of technology has meant that production is no longer seasonal but can be carried out in any season of the year.
The choice of raw material and its preparation are determining factors in the final product. Weight and fat percentage are the most important criteria to consider when choosing cured ham legs. The weight determines the salting time, and the distribution of the fat influences the curing time and final taste of the product. We also have the V-cut, which serves to improve the whole curing process, due to the greater penetration of salt in the piece.
The ham legs are carefully covered with Atlantic Sea salt, in a refrigerated environment, and its adjusted incorporation of salt in the leg muscle mass favours dehydration and, consequently, the conservation of the legs. After the legs are removed from the salt, they are washed with cold water to eliminate the excess salt remaining on the surface of the leg, and the curing process begins.
The perfect harmonisation between temperature and humidity is fundamental to guarantee the safety of the product in terms of preventing the development of undesirable microbial flora and to ensure that the piece reaches the perfect balance. Therefore, Envendos is special because its natural microclimate helps in the elaboration of the authentic cured ham.
The drying process continues and, as the temperature rises and the humidity falls, biochemical processes that are favourable to the development of the product's organoleptic characteristics begin to take place, with the natural fusion of part of the fat into the muscle mass. Once the curing process is finished, where controlled dehydration takes place, the ham enters resting or refining, where, once again, the temperature and humidity conditions ensure that the biochemical reactions that began in the previous stages continue and, with the help of the appropriate microbial flora, the specific characteristics that define the cured ham are produced: colour, aroma, flavour, texture.
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