Preserving the quality of Spanish ham

Correct relative humidity (RH) is the secret ingredient of ham curing

Precise control of humidity levels is essential to avoid complications in the maturation process and maintain the high standards required for premium-quality ham and sausage production.

In the curing of premium-quality ham and sausage, maintaining the proper relative humidity is crucial. Both humidity and temperature are the key factors influencing the quality and consistency of the final product. In curing rooms and storage cellars, the loss of control over humidity can severely affect product quality, reduce production capacity, and disrupt the curing process.

If the relative humidity is too high, microorganisms can thrive, prolonging the drying period and delaying the time it takes to bring the product to market. On the other hand, if humidity is too low, the ham’s outer layer can dry too quickly, trapping moisture inside and leaving the product uncured internally. These imbalances can lead to significant quality issues such as undesirable changes in colour, flavour, and aroma, and even allow for the growth of mould and pests, like the "piojillo" mite.

Ensuring optimal humidity levels for high-quality food production

To address the challenges of controlling humidity throughout the various phases of the ham curing process, Antonio Álvarez Jamones relies on the Trotec DH 160 condensation dehumidifier to ensure optimal humidity levels in all their processing and curing rooms.

In the curing process at Antonio Álvarez Jamones, the Trotec dehumidifiers regulate the air humidity during each stage – from the salting phase at 2-3°C and 75-80% relative humidity, to the drying phase at 12-14°C and 70-75% RH, and finally in the storage phase, where RH must remain below 70% to prevent pest infestations.

The stainless steel Trotec DH 160 dehumidifiers ensure compliance with the highest food industry standards, while their energy-efficient design helps reduce overall production costs.

The DH 160 is a versatile dehumidifier designed for continuous use in commercial and industrial applications. With a maximum dehumidifying capacity of 245 litres per day it is suitable for maintaining low humidity levels in control centres, warehouses, and food processing. 

Learn more about the Trotec DH 160 condensation dehumidifier

In addition to the DH 160 dehumidifiers, the company uses Trotec TFV fans, which recirculate air within the curing rooms to maintain uniform humidity levels and avoid the creation of air pockets that could affect the ham’s drying process.

Maintaining a uniform and compliant product

For Antonio Álvarez Jamones, the dehumidification system has provided significant advantages, such as:

• Maintaining a consistently high product quality
• Enhancing production efficiency
• Preserving traditional curing methods

By controlling the relative humidity at each stage of the process, the company avoids common issues such as mould growth, uneven curing, and the proliferation of pests.

This reliable and precise system allows Antonio Álvarez Jamones to maintain their reputation for producing some of Spain's finest hams while preserving the artisanal techniques that have been passed down through generations.

Get in touch with our team using the form below to learn how we can help you sustainably manage your humidity levels.