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Home > Iberian Ham > A Natural Curing Process > Salting
SALTING
This process involves coating all the pieces of Iberian ham in salt in order to remove the moisture and preserve them. During this initial phase, the hams are completely covered in salt and kept in storage rooms, in a controlled temperature of between 0º and 5 º C with a relative humidity level of between 70% and 90%.
During this stage the salt also aids in the development of the colour and aromas that are typical of cured products.
The time required for the salting process varies depending on the weight of the piece and its level of purity. As a rough guideline, a iberian ham needs to be stored in these conditions for one day per kilo of its weight. In the middle of the salting process the hams are turned to ensure the salt is evenly distributed.
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