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Rosco’s cured hams make a journey in different places in which they are introduced to low temperature conditions and humidity drops. This is done to evenly distribute the salt over the entire ham piece. Consequently it suffers the severity of the summer temperatures in a drying location, which leads to important changes in its composition.
This trip reaches an end in warehouses where temperatures are mild and stable. In its darkness and absolute silence it will mature slowly, giving a unique aroma to the cured hams.
Salting
Smooth salting with sea salt and an accurate application is the perfect combination for the stabilization of the cured ham.
Settlement
During the winter stage, Rosco’s cured hams are lowered to temperatures near 41-42.8 F.
Natural drying place
The warm temperatures of summer produce the sweating of the cured ham. These lead to the fusion of the ham fat with the muscular fibres. With this process we obtain a special taste (sweet) and aroma (intense and persistent) characteristic of Rosco’s hams. This stage can not be performed without the human touch, because there is an essential job in it: opening and closing the windows of the drying place daily.
Warehouse
Rosco’s cured ham is rich in oleic acid, which liquifies at room temperature, flowing through the area of the piece. This gives rise to a constant drip which is reduced once it is taken into the warehouse. In this last phase, the cured ham is fully matured and acquires unequalled nuances.
