The thighs are then left to “settle” for 24 hours in a storeroom and then salted. The rind is rubbed with moist salt while the lean part is covered with dry salt.The thighs, covered by a thin layer of salt are then left for one week in the “first salting” storeroom, in a horizontal position.
At the end of the week, the residual salt is removed and the thighs are salted once more in the same manner, but with a lesser quantity.
The thighs are then left for a further two weeks in the “second salting” storeroom. Only sea salt is used to preserve the meat. No preservatives or additives are used.