The ham is packed in salt, and cured for 1 day per 2 1/4 pounds (per kg) of weight. Then it is washed, and hung to air-dry for 30 to 60 days at a temperature between 37 to 42 F(3 to 6 C.) Then it is moved to hang to age in a warmer environment for 6 to 18 months.
The variety of quality levels by which the ham is graded depend on what the hog was fed.
The sale weight of a whole ham will be a minimum 10 pounds (4.5 kg.)
The ham received its Spanish “Denominación de Origen” (“Denomination of Origin”) in 1990.
“Dehesa” means “pasture, meadow, range.”