The legs are being covered with salt and stored in a fridge room, kept at controlled temperature between 2 and 4°C, with and umidity over 75%.
Later, the products are constantly dried with a strong ventilation in first step, afterwards with a soft induction of air, for let them obtain an homogeneous weight loss. The cured meat are then washed with a bracing shower, to remove the salt crystals issued on the surface, during previous phases.
The drying is done between 18 and 20°C to facilitate proteolysis of the meat, then the products are stored for min.70 max 120 days in rooms strongly aired.