Serrano Ham is one of Spain’s most emblematic products, and its drying process is a tradition that has been perfected over centuries. At the heart of this process is the ham dryer, a key part that guarantees the unique flavour, aroma and texture of each piece.
In this article, we will explore how a ham dryer works and highlight the importance of the most renowned regions in this art.
What is a ham drying room?
A ham drying room is a specialised facility designed specifically for the curing and maturing process of ham. These spaces, which combine tradition and technology, are essential for transforming a piece of fresh meat into the exquisite ham that many of us know and love.
At its core, a ham drying room is a controlled environment where temperature, humidity and air circulation are regulated. These optimised conditions facilitate the slow process of dehydration and maturation that the ham needs to develop its characteristic flavour, texture and aroma.
The main function of a ham dryer is to ensure that the curing process is carried out in a uniform and controlled manner. This control is vital to prevent the development of harmful micro-organisms and to ensure that each piece of ham reaches its maximum expression of flavour and quality.
Not all ham dryers are the same. Each region, from the ham drying sheds in Teruel to the ham drying sheds in Guijuelo or the ham drying sheds in Salamanca, has distinctive characteristics that affect the drying process. For example, a ham dryer in Trévelez could take advantage of the specific conditions of its mountainous location.
History of ham drying room: A journey through time
The art of drying hams is not a recent invention. In fact, it is a tradition that dates back to ancient times, when our ancestors sought effective methods to preserve food and ensure its availability throughout the year.
Ham, whether Serrano or Iberico ham, has received special attention in this area, and its drying process is the result of centuries of experience and adaptation.
- Ancient origins: The earliest evidence of the curing process for meats, including ham, dates back to ancient Mediterranean civilisations. Both Greeks and Romans already had techniques for salting and drying meats. The main objective was preservation, but over time, they realised that this process not only preserved the food, but also enhanced its flavour and texture.
- Roman influence: It was the Romans who, with their advanced road network and their passion for gastronomy, popularised cured ham throughout the Iberian Peninsula. In their chronicles, they mention the superiority of ham from certain regions, which suggests that even back then, areas such as those that today house the ham drying sheds in Teruel or the ham drying sheds in Granada were already renowned for their quality.
- The Middle Ages and the Arab influence: With the arrival of the Arabs to the peninsula, new preservation techniques were introduced. Although pork consumption was not common among Muslims, the drying technique was refined and adapted for other meats.
- Modernisation and recognition: Over the centuries, the process was perfected. The different regions of Spain, with their specific climates and geographies, developed their own techniques that gave rise to specific varieties of ham. The ham industry began to flourish, and international recognition soon followed.
- Into the future: Although the essence of ham drying has remained constant over the years, ham dryers have incorporated innovations and technologies that guarantee optimal quality and sustainable production. Thus, this food, which has been part of Spain’s culinary history for millennia, is assured a place on the tables of the future.
The main function of the ham drying room
When we think of a ham drying room, we automatically think of a place where pieces of ham are hung to dry. But there is much more behind the process in a ham drying room, and understanding it is essential to appreciate the quality and flavour of this emblematic Spanish product.
The ham drying room is a building specially designed to provide the ideal environment for drying ham. These spaces are meticulously designed to ensure proper air circulation and maintain constant humidity and temperature.
- Temperature control: A critical aspect in a ham dryer is the temperature. It must be kept within a specific range, varying slightly between day and night. During the day, the temperature is maintained between 14 and 16 degrees Celsius, while during the night it fluctuates between 10 and 12 degrees. These variations are crucial to mimic the natural drying process that has been a tradition in Spain for centuries.
- Humidity control: Along with temperature, humidity plays an essential role in the ham drying room. In a ham dryer, humidity is controlled to remain between 60% and 80%. This precision is vital to prevent the formation of harmful moulds and to ensure proper drying.
Ham drying room by region
Spanish ham is world-renowned, but behind each piece of ham lies a history and tradition that varies from region to region. Ham drying sheds are a reflection of this, as each geographical area offers unique conditions that have a direct impact on the final product.
- Ham drying sheds in Teruel: The province of Teruel, in Aragon, is a region where the continental climate plays a fundamental role in the drying process. The ham drying sheds in Teruel take advantage of the low winter temperatures and the dryness of the environment to give the ham a slow and uniform curing process. This unique climate gives jamon de Teruel a flavour and texture that are difficult to replicate elsewhere.
- Ham drying sheds in Granada and Trévelez: This region in the south of Spain, with its mountainous altitudes, gives the ham some very special characteristics. The ham dryers in Granada, and in particular the ham dryer in Trévelez (the highest village on the peninsula), benefit from the fresh, clean mountain air. This constant circulation of mountain air guarantees optimal drying and an unmistakable flavour.
- Ham dryers in Guijuelo and Salamanca: Located in the region of Castilla y León, these two regions are known for their tradition in the production of high quality hams. The ham dryers in Guijuelo and Salamanca take advantage of the cold and dry climate to achieve a longer drying process, resulting in hams with a smooth texture and a deep flavour.
- Extremadura ham drying shed: Extremadura, with its Mediterranean climate influence, offers ideal conditions for ham production. The Extremadura ham dryer, in particular, is renowned for producing hams with a distinctive and highly appreciated flavour, the result of a balance between mild temperatures and just the right humidity.
- Other renowned drying sheds: Although we have highlighted some of the most famous regions, there are other places such as the ham drying sheds in Guijuelo, the ham drying sheds in Salamanca, or even the ham drying shed in Trévelez, which are also worthy of mention and offer excellent quality hams.
Steps in the process in a ham drying room
The process of transforming a piece of pork into an exquisite ham is an age-old dance of technique and tradition. At the heart of this transformation is the ham dryer, which plays an essential role in each phase.
We are going to detail step by step the journey that the ham makes in a ham dryer:
- Salting: The first step in any ham dryer is salting. The pieces of ham are covered with coarse sea salt, allowing it to penetrate the meat. This stage is crucial, as the salt not only adds flavour, but also acts as a preservative, preventing the growth of harmful bacteria.
- Washing: After a certain period of salting, the hams are carefully washed to remove excess salt. It is essential that this process is carried out meticulously in the ham dryer to ensure a balanced flavour in the final product.
- Post-salting or settling: Once washed, the hams are moved to an area of the ham dryer where they will rest for several weeks. This phase allows the salt to be evenly distributed inside the piece.
- Drying: This is the stage where the ham dryer plays its most recognised role. For several months, each piece is hung in specific areas of the ham dryer, where temperature and humidity are meticulously controlled. Depending on the region, as in the ham drying sheds in Teruel or the ham drying sheds in Guijuelo, conditions may vary slightly, giving the ham unique characteristics.
- Maturation: Finally, the ham is moved to the cellars of the ham dryer, where it will mature for several months, or even years. In places like the ham drying shed in Trévelez or the Extremadura ham drying shed, maturation takes place in conditions that reflect the rich tradition and geography of the region.
Every step in a ham drying room is essential to ensure that the ham achieves its perfect flavour, aroma and texture. From salting to maturation, mastery and tradition come together in a ballet of precision and passion.
As we learn in detail how a ham dryer works, we realise the dedication and artistry behind each slice of this iconic Spanish delicacy.
