This allows the adjustment of the shape of the pieces.
The aim is to incorporate common salt to the muscle mass, allowing the dehydration of the pieces and their perfect conservation.
The aim of this process is to eliminate the salt stuck on the meat. Warm water is used for this purpose.
In this phase, water is removed from meat; the salt penetrates and the biochemical processes that will produce the characteristic scent and flavor, take place.
Smoking the pieces with oak or holm-oak is the next step.
Drying is carried out in natural drying rooms provided with adjustable windows that allow the control of the temperature and humidity by the traditional system of “window opening and closing”