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Maturation and Fire Branding

This is the final phase in which the hams are taken to conclude maturing in the “cellar”, where they are hung on wooden shelves. Here the meat obtains the typical and unmistakeable scent of Leporati hams.
After 12 months from the selection and only if the thighs have passed quality control, it is possible to fire brand the brand of the Parma ham consortium onto the ham.