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After the washing with lukewarm
water, the hams lead in conditioned air rooms. They come therefore
avoided advanced temperatures to 20° C for periods extends
to you (not beyond three consecutive days).
After the sugnatura it carried on the seventh month of the
working, the hams continue their maturation in premises lacking
in conditioning, using the most possible natural air (opening
the windows). Such tradictional system concurs the slow drying
of the hams and adding some aromas and fragrance to the Tanara
raw. In order to maintain the excellence characteristics the
sugna must be rewened approximately every seven months, also
for the oldest hams. |
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