Barrancarnes

The period at the end of winter and the beginning of spring is the ideal time to begin the natural drying of Barrancos Cured Ham P.D.O. The winds that blow through the windows and the low temperatures of 3º to 5º C, favour dehydration and drying on the upper floor of the drying room.

The meat rests until the end of Summer and with the arrival of high temperatures of between 38º and 40ºC it gradually begins to sweat, at which point the oleic acid infiltrates into the muscular fibres, giving the meat its characteristic aroma.

Without any human intervention, the length of the drying time is variable. Time and patience do the rest.