There are two essential factors for the ham maturation process: temperature and relative humidity. At these conditions we obtain the right maduration point of hams before taking them into the larder.
In the dryers, hams remain in two different conditions: first, once they are pre-salty, marked and larded, they remain for a period of 40 days at a temperature between 0ºC and 6ºC and relative humidity between 70% and 95%.
Afterwards drying starts with a period of about 110 days when hams stay between 6ºC and 34ºC with a relative humidity between 60% and 80%.
These drying and stand periods in dryers are essential for the cured and maturation process to avoid the microorganism proliferation but also for the typical taste and smell of the good cured ham.
At Bernad® Refrigeration we offer ham dryers that comply with the standards for the right ham drying process, offering solutions adapted to our clients necessities.
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