| ≥1 piece |
Resting / Curing
This is the key stage for producing dried hams.
Over a cycle lasting 6 to 10 weeks, our equipment (with capacities of 300 to 9,000 hams) ensures homogenized salt content throughout all the hams and increases the salt content through considerable levels of desiccation.
INSTALLATIONS DESIGNED TO MEET YOUR PRODUCTS' REQUIREMENTS