How long will Iberian ham ferment?

The production time of Iberian ham is generally 2 to 3 years.

The process of making this kind of ham is complicated and long. Piglets can be slaughtered when they grow to 80-90 kilograms. After the pig is slaughtered, the pig leg is marinated with high-grade sea salt, which contains no artificial additives and chemical components. Then put it in a refrigerator at 4 degrees Celsius. /kloc-take out the sea salt after 0/2 days, and raise the temperature to 20 degrees Celsius within the next 3 months. Three months later, the pig legs hung in the storage cellar for two years. As a result of this high-tech technology, the color of the meat changes from pink to crimson, with a marble pattern in the middle and white fat inside, and the whole meat will glow. A unique, slightly salty ham with a little hardness. It has a light and soft taste, a strong and delicate taste, and a pleasant and unique aroma.