Incarlopsa boasts two plants dedicated to the curing and deboning of hams, located in Corral de Almaguer and Olías del Rey, and with an annual production of 5,000,000 pieces.
The drying plants in Corral de Almaguer and Olías del Rey, equipped with first line technology, have obtained TSG certification and the quality norm ISO 9001; what is more, they only process pieces which come from animals selected and quartered under Incarlopsa’s control.
The fresh hams from the Tarancón slaughterhouse are received and each piece identified; as are their weight and characteristics.
Picture of the inside of Incarlopsa ham drying plantThey are stored for 1 day in a refrigerated chamber and placed on supports equipped with microchips which contain the information of each consignment.
The weight determines the degree of salting that each piece needs and it is stored in rooms where the temperature and humidity are automatically controlled.
After salting, the hams are washed removing the salt and go on to the curing process (never less than 14 months) in large spaces and under controlled environmental conditions.