| 摘要 |
The salting process for hocks of ham involves peeling, deboning, removal of scapula bone, ulna, radius and humerus bone and a salting process, covering the hock with a humidified natural cotton gauze and a successive covering with salt, at a temperature between 0 and 5 degree Celsius and 90 per cent. In a post-salting stage, the foot bone connected to the hock is cut and it is introduced into the space which was occupied by the humerus bone. This is followed by a drying stage, maintaining the hock in three cycles of one month each, between 5 degrees and 13 degrees Centigrade and a relative humidity of 75 to 85 per cent. The internal face of the hock is covered with olive oil and the hock surface with spices. The hock is finally enveloped in cured pig skin.
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