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The ham we serve at El Mariscal del Jamón is much more than just food; it is the result of a unique ecosystem—the dehesa—and an artisanal process rooted in patience and care.
The Dehesa: Where Flavor is Born
More than just a forest, the dehesa is a unique Mediterranean ecosystem filled with holm oaks and cork trees. It's in this natural paradise that Ibérico pigs roam freely during the montanera—the crucial fattening period from October to March.
- Powered by Acorns: Each pig consumes 6 to 10 kg of acorns daily. This rich, natural diet infuses the meat with heart-healthy oleic acid, giving it its unmistakable marbling and depth of flavor.
- Freedom to Move: Constant movement through open fields builds lean muscle and evenly distributes fat—essential for that melt-in-your-mouth texture.
Time-Honored Curing: A Four-Year Craft
From the moment the ham is salted, a slow, meticulous process begins—lasting up to four years and guided by generations of tradition:
- Sea Salt Cure: Each leg is buried in sea salt for 10–15 days to begin natural preservation.
- Settling Phase: Hung in cool rooms, the salt is allowed to work its way deep into the meat.
- Natural Drying & Aging: Hams are transferred to traditional drying rooms and later cellars, where for 24 to 48 months, they slowly mature—developing complex aromas, rich umami, and unforgettable flavor.