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Resting and Smearing

Resting and Smearing
The salt which has not been absorbed by the meat is removed, and the thighs, hung on hooks, are left to “rest” in storerooms for around 3 months.
At the end of this 3 month period, they are taken to the prematuration room where the real maturation begins.

After around 7 months have passed from receiving the thighs, or hams, as they can now be called, they are “smeared”, meaning that a layer of “sugna” which is pig fat, salt, pepper and rice flour is smeared over the uncovered part of the ham. This is to protect the meat and to avoid it drying out too much on the outside, therefore blocking the maturing on the inside. The hams are then left to rest once more.