One week later the hams are salted again (same method as for the first salting). After this, the hams are stacked on carts and taken to the salting refrigerators. In order to conserve the natural juices, the hams are not laid on top of each other, but next to each other instead. Before being salted a second time, the hams are first thoroughly cleaned in the de-salting machine. This machine blows away the remaining salt from the first salting. The hams then pass through a massaging machine, to make the meat supple again (butchers used to get the same result by “rolling” the ham).
After the second salting the hams stay for a few more weeks in the salting refrigerator at about 4°C. The entire salting process (1st and 2nd salting) is permanently supervised by experienced specialists.