Time and air

Each of our cellars and dryers are located in natural environments. The windows let us to make the most of the pure air, just as our forefathers did, allowing for a slower and more natural drying process.

Longer ham curing process

Allowing the aroma and flavor of each piece to develop to its full potential, whether acorn-fed Iberico, fodder and cereal-fed, Serrano or Mangalica.

From the beginning, Monte Nevado opted for a slower and longer natural curing process, even when the quick-curing of low fat hams became popular during the 70s. The best quality can only be achieved with long curing processes that allow the taste and aroma to fully develop.

At Monte Nevado we work hard to ensure that each ham reaches its optimal curing time, no more and no less than needed.

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