This may be the most important stage in the whole process, since the quality of certain hams lies solely in the greater or lesser action of the salt on them. The length of the salting period depends on the weight of the pieces; salting can be done;
• By rubbing with coarse salt (on both sides of the ham)
• By a mechanical process in drums
• In containers (this method guarantees greater control and hygiene).
• In piles: Piling up the pieces, surrounding and covering them with salt, and lastly stacking the hams up in layers (up to a maximum height of 6-7 layers.