While in Sitges Spain we visited a Jamón ibérico shop and tasted the aged ham and were educated on the particulars of this type of cured ham.
The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months.
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