Hams Gonzalez Ortiz, SL hams produced according to the classical methods. It is noteworthy that the ham hams are now developing González Ortiz, SL, is a traditional handmade therefore differs in its entirety with the product now on the market, ham that has been subjected to artificial conditions of cold and heat and obviously consumed with at most four months of healing.

To do this, the traditional method, is carefully selected raw materials, the classic pork butcher pork hams heavier than give two optimal for natural healing.

These hams are exposed to winds through the Sierra Nevada Mulhacén heights, give the optimal air moisture to cure.

Received parts in optimal health status, conditioned vehicles for the transport of such a noble part of pork, salting the traditional start using traditional methods in the area.

The optimum salting is performed from November to March. After the salting (and according to tradition) of ham covering eliminates salt, sea salt, devoid of any preservative or dye. This development is of fundamental importance for a product after a year of healing, which is known as "sweet Trevélez Ham."

It initiated the call period of rest or stabilization, where the natural cold are not as intense, the ham comes in its interior, a division of the salt. Continuing with the traditional production starts the "sweating" of the ham at the end of the spring, when natural conditions make the room heat cover and infiltrated fat covering the ham to provide the classic perfume and aroma.

The last phase takes place in a place called by the old place "pantry" where the temperature stays cool and develops complex microbial flora on the surface of the leg in an atmosphere of silence and solitude with a slight shadow.