SPANISH News Work with Us Contact Home About us Products Facilities The world of Ham Quality Policy Environmental Commitment Ham Drying Plant Inicio / Facilities / Ham Drying Plant Ham Drying Plant Incarlopsa boasts two plants dedicated to the curing and deboning of hams, located in Corral de Almaguer and Olías del Rey, and with an annual production of 5,000,000 pieces. The drying plants in Corral de Almaguer and Olías del Rey, equipped with first line technology, have obtained TSG certification and the quality norm ISO 9001; what is more, they only process pieces which come from animals selected and quartered under Incarlopsa’s control. The fresh hams from the Tarancón slaughterhouse are received and each piece identified; as are their weight and characteristics. They are stored for 1 day in a refrigerated chamber and placed on supports equipped with microchips which contain the information of each consignment. The weight determines the degree of salting that each piece needs and it is stored in rooms where the temperature and humidity are automatically controlled. After salting, the hams are washed removing the salt and go on to the curing process (never less than 14 months) in large spaces and under controlled environmental conditions. Corral de Almaguer Details of the drying plant Surface area of the plot: 166,750 m2 Facilities: 84,300 m2 Production capacity: 4,250,000 hams per year Salting capacity: 15,000 hams per day Number of premises: 66 drying rooms / 98 storerooms Year built: 1999 Year of last extension: 2016 Olías del Rey Details of the drying plant Surface area of the plot: 41,935 m2 Facilities: 27,800 m2 Production capacity: 1,500,000 hams per year Salting capacity: 5,000 hams per day Number of premises: 47 drying rooms / 12 storerooms Year of last extension: 2016 About us Our Company History Our values Future Plans Sectors of Activity Our People Products Serrano Ham Sausages Iberico Meats Cured Meats Cooked Meats Marinated Meats Precooked Meats Smoked Meats Fresh Charcuterie Cold Cuts Facilities Ham Drying Plant Slaughterhouse Quartering Plant Elaborated Meat Factory Refrigerated Storeroom Slicing plant Iberian sausage factory The world of Ham History Stages in the Curing Process Characteristics Descriptions Varieties How to cut ham Recipes Glossary News Work with Us Contact 2017 © Incarlopsa · All rights reserved Legal Notice | Web Map | Accesibility If you continue browsing, we consider that you accept our cookies policy. ACCEPT