The purpose of this stage is to develop the typical traits of Jalonca Ham: texture, aroma, smell and flavor.

To develop aroma and flavor, time and certain conditions are needed and must be fulfilled in order to have high quality ham. In the "fast-curing" process where elevated temperatures are utilized to speed up the moisture loss in the ham, the curing time is not enough to develop the typical aroma and flavor of good ham.

Jalonca Ham stays in Calamocha factory's Natural Dryers for 12 months. This is when changes in the proteins and fats are produced that give way to the characteristic "bouquet" of Jalonca Ham.