Ibersélec’s manufacturing centre is designed with the combination of old traditions and the application of the most advanced management and production technology available in the international industry, taking into account the benefits of the Montanchez sierra winds for the process. We grow our ham alongside nature at Ibersélec.

TECHNICAL DATA

1. SURFACE: 4,000 m2

4,000m2 of Ibersélec’s manufacturing centre are located within the plot of 1ha (approximately a football field).

2. CAPACITY: 7,000 carcasses/year

All buildings have capacity to handle a production of 7,000 carcasses per year, with 17,000 carcasses conceived and planned for in the future.

– Cold chambers: 150 carcasses/day
– Salting chamber: 150 carcasses/week
– Post-salting dryer: 1,200 pieces/week
– Ham storage: more than 50,000 pieces
– Cold meat dryer-storage: 7,000 carcasses/year

3. DISTRIBUTION

i. BREEDING HOLDS (1,064.41m2)

Ham curation.

Ibersélec holds combine the latest technology with natural drying, thanks to the sierra air.

ii. PREPARATION WAREHOUSE (2,318.13m2)

Sala de perfilado.

Shaping room. 2 ham chamber, storage, conservation room, freezing tunnel, thawing room, ham worker, salting room, post-salting 1, 2, 3, 4, 5 post-salting transit, transit, hanger wash, fresh room, utensil storage, spice storage, formula room, cleaning room, intestine room, marinades and mass room, cold meat worker, cold meat 1 dryer A, cold meat 2 dryer A, controlled cold meat storage, despatch room, despatch, packaging room, despatch transit, despatch bays, ham storage transit.

Curation Inspection.

4. PRODUCTION PROCESS

i. HAM AND PALLET:18-36 months of curation

1. Hams selection and cleaning
2. Hams shaping and bleeding: stage 01; 0ºC for 24 hours, stage 02; -10ºC for 24 hours
3. Salting: 2-4 ºC, relative humidity 90-95%, duration as guidance 1 day/kg of weight
4. Washing and cleaning of salt
5. Post-salting: 6-8 weeks
6. Drying-maturing: from 15-18ºC to 28-30ºC, relative humidity from 60% to 80%, 3 - 5 months
7. Storage: from 0 -15 ºC to 18-22ºC, relative humidity around 60-70%, 12 -18 months
8. Affixing brand stamps and labels

ii. CURED PORK LOIN

1. Selection of loin pieces
2. Cooling of the piece: 3-6 ºC, 24 hours
3. Cleaning of exterior fat
4. Marinating of pieces with condiments and spices
5. Rest: 4-6ºC, 24-48 hours
6. Enclosed in intestines
7. Cold meat packaging
8. Maturing or drying: 15-18 ºC, relative humidity 80%, 3 or 4 months
9. Labelling

Chorizo curing.

Iii. SAUSAGE AND CHORIZO

1. Selection of meats, bacon and pork fat
2. Cutting and mincing of meat
3. Introduction of condiments and spices
4. Resting of mixture: 2-4ºC, 24h
5. Kneading mixture
6. Putting the mixture into sausages.
7. Cold meat packaging.
8. Maturing and curing: 15-18 ºC, relative humidity 80-85%
9. Labelling.