Given the climatic situation of our region, when we started we had to cure the products during the coldest and driest months. Depending on the thickness of the products being cured, the number of months these processes took varied.
Today we have replicated the temperature and humidity of these winter months in our dryers where the products are cured very slowly and a natural external flora appears. This means that the process has not been forced, but is unhurried, and allows us to obtain that authentic flavour from the beginning of the last century. It is a process in which the products develop all their aroma and flavour and which causes the external flora to appear, also making the products easy to peel.