Reduced salt content

Juviles hams are characteristically low in salt, ensuring less than 5% percentage of salinity in natural sample.
The curing time depend on the weight, fat content and features of the ham and shall be needed to attain a the minimum limit of salinity.
Generally it will take a day per kg of ham, subtracting a day so the ham will not be too salty.
After this time the hams are washed to remove the salt.
The cold and the weather are responsible for curing the ham in a total natural way, in the traditional style of the Alpujarra.