Jalonca's production plant in Calamocha, has a surface area of 3,600 m2 with several natural dryers designed to slowly and naturally dry ham by taking advantage of the optimal climatic conditions of the region.

The modern facilities of the factories and warehouses, as well as the new technologies implemented, allow complete control over each and every one of the production phases of Jalonca ham, particularly in the last step of the curing process which lasts for 12 months in natural dryers.