After this period, the hams are rinsed in warm water to remove the salt crystals from the surface with a relative humidity of between 70-90%. At the end of the washing stage, each ham is individually inspected.
They are then hung by a cord and placed in a chamber to begin balancing the saline, or “settling”.
This chamber will slowly remove the moisture from each ham, until the salt is correctly distributed between the different muscle masses in the ham.
This sedimentation process takes place at controlled temperatures of between 0° and 6°C and 80% to 90% relative humidity.
The salt balancing process takes approximately 30 to 40 days, depending on the type of ham.
This process gives the hams a significantly denser consistency, due to the removal of all the moisture.