Campofrio Selection hams are a very simple and traditional product.  The ham, which comes from the best carefully selected raw material, slowly follows the course of nature over time, paused in the silence and darkness of our cellars, to eventually create a product of immense complexity featuring nuances of colour, flavour, aroma and taste that all make it unique. 
Starting with carefully selected raw material to ensure the end product is of excellent quality, our Serrano ham is a traditional specialty which Campofrio has been able to maintain by reproducing the slow passing of time and the typical Spanish environmental conditions that guarantee a perfect finish for our product.
Thus, ham production is a unique process that goes through three phases:
1.    Preparing the raw material.
2.    Curing.
3.    Final selection

The hams must pass veterinary inspection with only those that meet the most demanding health and quality criteria selected.

Once conditioned, the selected hams are buried in sea salt for a few days to later go through the various phases of the curing process.

The main phases in ham curing are: post-salting, drying, heat curing and cellar ageing. Each one of them are similar to one of the four seasons of the year because of the special temperature and humidity conditions.

Once the process is finished, they are subject to a manual selection process. All the hams go through the expert hands of our ham masters one-by-one to be given the final touch.

In short, “Campofrio ham continues to be made just like in Egyptian times. Nothing has changed.  The only ingredient is salt with very good raw material. The sole aim is to create an “aged” product; in other words, one that has been cured for a long time in order to enhance all the essences of the excellent raw material”.