Post-ripening: The ripened ham is brushed clean of mold and dust, and a thin layer of vegetable oil is then applied to soften the ham and prevent the fat's excessive oxidation.This improves the ham's flavor by creating free amino acids and flavor compounds. During this period, the hams ferment through molding, and the proteins and fats hydrolyze through endogenous enzymes. Ripening: The dried hams are hung in a low-temperature room of 15 degrees at 55–57% humidity and allowed to dry, cure, and develop aromas over 6–8 months.Sun-drying is terminated when the hams begin to drip liquefied fat, which usually takes a week's worth of sun. Drying and shaping: The hams are trimmed to the desired bamboo leaf shape, dehooved, branded with an iron, and then hung up to dry in the sun.After the initial washing, the hams are then soaked for another 16–18 hours. Soaking and washing: After the leg is well salted and partially dry, it is soaked in water for 4–6 hours and then scrubbed.Only plain salt is used, though some producers also include sodium nitrate in the salting process. The salting process is repeated 5–7 times, with an average time of 1 month. Salt is repeatedly rubbed onto the meat and allowed to absorb over the span of many days, using a specialized method and mnemonic which indicates the order and the important areas of the ham to salt. ![]()
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