At ARBU, we maintain this tradition, and the entire process takes place in Hinojosa del Duque, a town in the “Los Pedroches” region in the province of Córdoba. It is undoubtedly one of the most attractive parts of the province and boasts the ideal natural surroundings for the curing of ham. This will contribute to a unique final product after a period of at least 24 months.
Our cellar is a haven of peace and tranquillity, only disturbed by the opening and closing of windows overseen by the master ham curer, in order to regulate the flow of air throughout the four seasons in Hinojosa del Duque, which is an essential factor in the production of hams with sweet overtones, an oily texture and unmistakeable aromas.
If you would like to know what the steps of the curing process are, click on “.Find out more“