Salting...



Despite a rigorous selection of the best genetics, the best farms and the best slaughterhouses, not all hams are alike. Analyses carried out by experts during the phase of gathering the fresh thighs allow the minimum quantity of salt to be used for each batch to be determined, thus obtaining maximum homogeneity, consistent with factors of texture, moisture and proteolysis.

...by hand


Machines can certainly ensure the dispensing of absolutely precise salt percentages, but they cannot adapt themselves to the idiosyncrasies that each single piece may present, nor can they notice whether a ham absorbs salt to a higher or lower degree. This is why Fratelli Galloni has decided to go on salting their hams just as they have always done: one by one by hand. Salting takes place in two separate phases and is still carried out by "salting masters". Their experience allows them to gauge the reaction of the meat, to assess its capacity to absorb the salt, and to determine the dosage for each thigh.