The main objective of salting is for the curing salts to penetrate
from the surface to the inside of the piece of meat.
The salting process is performed with salt in contact with the meat
and includes the following steps: Rubbing, Tray Salting and Layer
Salting.
The ham is salted slightly longer than a week.
1. RUBBING
The pieces of meat are rubbed with a determined amount of curing
salts with the goal of penetrating the most difficult to reach areas
2. TRAY
In the next step, the quarters are placed horizontally on trays
covered with salt.
This process, characteristic of Jalonca Ham, allows for the initial
salt absorption to be completely uniform throughout the surface
of the meat.
3. LAYER
After tray salting, the pieces of meat are placed between salt layers
in salting chambers with temperature-controlled conditions approximately
2°C) and relative high humidity.
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