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100% NATURAL
Nature provides the essentials, and at 11 Tesoros Ibéricos we respect its true character. Salt and time, together with traditional craftsmanship, allow each cut to be preserved naturally, without the need for added preservatives.
TRIMMING AND SHAPING
Each cut begins to take shape in the skilled hands of the artisan. Precise, delicate work that respects its natural anatomy and prepares it for a slow transformation.
SALTING
Salt, an essential ingredient since ancient times, quietly begins its work. Carefully measured, it accompanies each cut through the first stages of its transformation.
WASHING
Water gently removes the salt from the surface, making way for the next stage. A simple yet essential step in a process where every detail has its moment.
POST-SALTING OR RESTING
A period of rest then begins, allowing the salt to spread gradually throughout each cut. Temperature, humidity and patience all contribute to this delicate balance.
CURING AND MATURATION
In the stillness of the curing cellars, time takes centre stage. Over months and years, each cut slowly matures in Salamanca, at the foot of the Sierra de Béjar, developing the aromas and nuances that give it its distinctive character.
THE CALA TEST
Knowledge passed down through generations is revealed in an almost ceremonial gesture. Through the traditional cala test, the master ham curer assesses the aromas and uncovers the secrets that time has preserved within each cut.
