For the slow and patient curing process that our hams need, Guijuelo in Salamanca contributes a privileged microclimate and traditional craft methods.

Salting, washing, moulding and profiling. Having eliminated all surface humidity and with just the right amount of salt, the hams are taken to natural drying rooms, where in darkness they will "sweat" by means of their fibrous fat. After a minimum of six months, they are taken to cellars to undergo the last stage of curing and final tuning which ends after thirty-six months and in Posadas with the stabilisation of their fat, thus achieving a unique and exquisite delicacy.