Old Ham dryer situated at 711 meters high.

Why Cumbres Mayores to cure ham? We are 711 meters above sea level Here we have the conditions that cameras cannot achieve. Natural thermal amplitude between 15-20º difference between day and night. Crosswinds from the Cañada Real to Portugal that favour slow and natural drying during the 365 days of the year and perfect humidity whose annual average ranges between 65-70%. The building, built in 1940 was used for three generations as a sausage and ham factory, has a clearly industrial load-bearing structure based on the use of exposed beams and pillars, high ceilings and 60cm stone walls around a central courtyard with a water well. The roofs are completely renovated; iron profiles, ceramic joists perfectly insulated under original roof. This intervention is complemented by wall tiling, antibacterial flooring and the inclusion of various equipment such as a cold room, artificial dryer, forklift, 300 kg scale, stainless steel trays and trolleys. Based on the ground and first floors, it has an interior area for unloading and another for loading, reception room and dispatch room. It also has a natural living room or drying room, a wine cellar, office, laundry room and artificial dryer, leaving the offices and the large open spaces for the upper floors. The current use of the land is classified as residential, being an ideal building for its conversion, from pure and exclusively industrial use to a mixed use: lofts + artisanal ham dryer + gourmet shop/restaurant and from the premise of perpetuating the essence of our work culture. Energy Efficiency: D/ E Ref: I260001 API: 21015423668