The selection of the raw material is very strict [temperature control, visual examination of the piece, pH value (degree of acidity) and the colour of the muscles]. The brine is prepared with basic components: water, salt and a little bite of sugar sugar.

Once the piece has been selected and the brine prepared, it is injected manually through the main artery of the ham so that it spreads throughout it to all the muscles in the leg. The process of osmosis begins and the brine spreads uniformly through the whole meat. Maturing then starts in airing rooms, where the ham is completely at rest and begins to develop its characteristic aroma, bouquet and colour.

The ham is boned without losing the structure of the whole piece. The fat and connective tissue are also removed. It is packaged in a plastic bag and placed in a mould, which will give the product its shape, or packaged in a tin, and cooked slowly. Once cooked and cooled: They are taken out of the mould, the cooking bag is removed and they are cleaned and repackaged after a short bath in gelatine.The tinned ones stay in the same cooking tin until they are sold as cut products.