SALTING
Salting is the pivotal process of ham production. The homogeneity of the thighs is a fundamental requirement to obtain a high-quality product: different percentages of fat require different salting and seasoning times. For this reason, relying on F.lli Guerriero we are sure to obtain a raw material corresponding to our needs and consequently hams of the highest quality.
In this first phase the ham will acquire that sweetness, which is one of its peculiar characteristics. It is here that the mastery of those who caress the thighs, becomes the art of making the Veneto DOP. The skill of the salter is not only to distribute the quantity of salt on the ham, but above all to remove it from the salt at the right time– between the 10° and the 15° day– in relation to the weight of the thighs. It is important to point out that the little salt used is the only preservative, the guidelines in fact prohibits any other ingredient, flavouring, technological adjuvant or chemical additive.
REST PERIOD
At this point the ham is slightly pressed and placed at rest at controlled temperature and humidity for 90 days, when the drying process begins and the salt penetrates evenly throughout the muscle mass, ensuring its shelf-life.
WASHING AND MATURATION
Il prosciutto viene lavato con acqua a 40°, per favorirne l’ammorbidimento dopo il periodo invernale, viene rifinito e fatto asciugare al naturale. In questa fase si innesca il processo enzimatico di maturazione che favorirà lo sviluppo di aromi e profumi.
FILLINGS
The uncovered part between the crown and under the head of the femur and the small hip is stuffed with a simple mixture of cereal flour and pork fat that protects the ham and keeps its softness unaltered throughout the long, following aging period in the large and airy cellars of the ham factories.
AGING
The maturing of ham is a process that requires a long time and special knowledge. After the filling phase, the wine is put in the cellars to mature, that is to lose the remaining water thanks to the low humidity and ventilation of the rooms, for 12/24 months. Timing is critical to achieve products of excellence and for this reason it is crucial to monitor hams continuously.