If it is salted, it is a dry salting, in the mass of the cheese.
Then follows the extraction of the mass and dry salting (18-24 hours per face).
Brine treatment may also be replaced by dry salting in this method.
Roger Cornelis runs some small scale tests for the production of raw ham based on dry salting according to the old Flemish process.
After this dry salting method, the hams continue to mature in air-conditioned rooms for a period of 8 weeks.
The technological process involved in the fermentation calls for salting, either dry or in brine.
After that fish is dry salted (i.e. curing) to get the right salt concentration in the end product.
Then it is dry-salted according to the law and traditions; the sea salt used protects the product until it is eaten and also seals in the typical taste of this very distinctive cheese.
The cheese is kept for at least 2 days in conditions of controlled temperature (10 – 15°C) and humidity (80 – 85%), before completing the salting process, either dry or in brine.
Requêtes fréquentes français :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
Requêtes fréquentes anglais :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
Traduction Translation Traducción Übersetzung Tradução Traduzione Traducere Vertaling Tłumaczenie Mετάφραση Oversættelse Översättning Käännös Aistriúchán Traduzzjoni Prevajanje Vertimas Tõlge Preklad Fordítás Tulkojumi Превод Překlad Prijevod 翻訳 번역 翻译 Перевод