A Cinco Jotas ham by Sanchez Romero Carvajal is a culinary masterpiece. After the salting and drying stages, the ham undergoes the most long-winded and mysterious process: ageing in the bodega, where they are hung in a constant Atlantic breeze under the supervision of the “maestros jamoneros” (ham masters). They remain there until they have reached the desired level of maturity.
A jamón is divided into a shank end, shank, knuckle and shank. Its slices are a little larger than those of a paleta, which comes from the front leg. Once it has been salted and dried, every Spanish jamón spends up to three years ageing in the bodega.