Selection - Jural

At the end of the maturing process, one estimates the quality of ham by pricking it at several places with a needle made of horse bone, which from its porosity, impregnates flavours temporarily and makes it possible to evaluate the olfactory characteristics of each ham. Finally the hams are classified according to their specific weight and their qualities. Some will be ready to be consumed and others, whose potential of maturation is higher, will continue their process of maturation.

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© October 2009