The curing or ripening of a ham usually takes between 18 and 36 months, depending on its quality and weight (the better the quality and weight, the longer the curing).

High-quality hams (“bellota” hams) are left for long curing periods than other hams, as during this phase the ham’s characteristics aroma and taste are produced.

Curing is a process that lasts for a specific time, and is always the time that is needed by each ham, depending on its characteristics.

A long curing period does not necessarily guarantee a good ham.  A good ham that has been cured for too long will lose many of its properties and a bad ham will not improve when left to cure for a longer period.

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