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

The special climatic conditions of Hinojosa del Duque: sub-humid Mediterranean climate, with mild temperatures in summer and low temperatures in winter, means our hams do not need to spend so long covered in salt, thereby reducing the content of that mineral, which gives them their characteristic sweet taste.
Approximate period: 8 to 12 days, depending on ham weight.

The purpose of this stage is to remove adhered salt. Hams are washed with lukewarm water and are then moulded, shaped and aged.

During this stage the salt enters deep into the ham.
Approximate period: 60 days.

The drying takes place in natural drying rooms in which the hams sweat at room temperature, generally in the summer. During this stage, the heat causes part of the fat to liquefy and penetrate the muscle tissue.
Approximate period: ARBU Gran Reserva and Reserva: 60 days.

Maturing in Natural Cellars
EDuring this phase, the hams are moved to the cellar where there are natural environmental conditions with windows which open to the outside. Here the meat and fat stabilise, the aromas develop, and the flavour acquires its full bouquet.
In the cellar, there is no rush and time stands still.
Approximate period: 600 days before it goes on sale.