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The cellar where the ham is stored is a specially designed and conditioned place for the curing process of this delicious piece of meat.
The temperature and humidity in the cellar must be strictly controlled to ensure that the ham is properly cured. Generally, the temperature in the cellar should be maintained at around 15-20 degrees Celsius, and the relative humidity should range between 60% and 80%.
Additionally, it is important that the cellar is free of odors and contaminants that may affect the taste and quality of the ham. Therefore, in some cellars, ventilation and filtration techniques are employed to maintain a clean and pure environment.
In the cellar, the ham is hung from hooks or shelves so that it can be cured slowly for several months or even years. During this process, the fat in the ham breaks down and melds with the meat, giving the ham its characteristic flavor and aroma.
In conclusion, the cellar is a crucial place in the process of making ham, as it creates the ideal conditions for the ham to be properly cured and reach its optimal point of taste and texture.
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