{"id":17081,"date":"2018-11-13T08:46:36","date_gmt":"2018-11-13T08:46:36","guid":{"rendered":"https:\/\/www.josebernad.com\/drying-rooms-2\/ham-drying-rooms\/"},"modified":"2018-11-13T08:46:38","modified_gmt":"2018-11-13T08:46:38","slug":"ham-drying-rooms","status":"publish","type":"page","link":"https:\/\/www.josebernad.com\/en\/drying-rooms-2\/ham-drying-rooms\/","title":{"rendered":"Ham drying rooms"},"content":{"rendered":"

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HAM DRYING ROOMS<\/h2>\n

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There are two essential factors for the ham maturation process: temperature and relative humidity<\/strong>. At these conditions we obtain the right maduration point of hams before taking them into the larder.<\/p>\n

 <\/p>\n

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\u00a0a temperature between 0\u00baC and 6\u00baC and relative humidity between 70% and 95%.<\/strong><\/p>\n

 <\/p>\n

Afterwards drying starts with a period of\u00a0about 110 days when hams stay between 6\u00baC and 34\u00baC with a relative humidity between 60% and 80%.<\/strong><\/p>\n

 <\/p>\n

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.<\/p>\n

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At Bernad\u00ae Refrigeration we offer ham dryers that comply with the standards for the right ham drying process, offering solutions adapted to our clients necessities.<\/p>\n

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