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Home > Iberian Ham > A Natural Curing Process > Cleaning and Balancing
CLEANING AND BALANCING
Once the salting process is complete the pieces are washed in warm water to remove the salt. Once they have been washed, the hams are moulded and shaped piece by piece.
Finally, they are hung from a string and put into a store to begin the salt-balancing or settling process. The pieces must lose their moisture gradually until an even distribution of the salt between the different muscular masses of the ham is achieved.
This balancing process takes place at controlled temperatures of between 0º and 6º with a relative humidity level of between 80% and 90%. The saline balancing process takes between 35 and 45 days depending on the type of jamón.
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