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SALTING

One day buried in salt for each kilo of weight

After the first 24 to 48 hours, the hams are covered with sea salt and stored at a temperature of between 0°C and +4°C. Traditionally, the salting time is calculated as a number of days equal to the number of kilograms of weight of each ham. This operation enables the product to be preserved naturally, maintaining its integrity, and improves its flavour.