It’s no secret that ham is a salty product. These days, when food is largely categorised by how it affects our health, a salty product does not seem to make sense, and in many ways, this is true.
Tag: To elaborate the ham
MAPA stamp
Before covering the ham with salt, it has to be visibly and indelibly marked with the MAPA stamp. These initials represent the Ministry of Agriculture, Fisheries and Food, currently the Ministry of Agriculture, Food and the Environment (MAGRAMA).
Entering the drying facility
After the salting, washing and settling processes, the hams are ready to enter the drying facility. As we mentioned in previous entries, ham is traditionally made after slaughtering the pig during the winter. When spring arrives, the temperature starts to rise gradually without any excessively sudden changes. The ham meat is still vulnerable to damage […]
Salting the ham
An oft-repeated phrase regarding the time it takes to salt a ham goes along the lines of “one day of salt per kilo”. As a consequence, according to this popular saying, a fresh ham weighing 13 kg would need to spend 13 days buried in salt. We’re going to try and explain what salting a […]