At about halfway through the seasoning, the cured meat is placed in fir wooden cases and covered with hemp leaves to allow ageing. Later on, the cured meat is brushed, washed and covered with hemp leaves to extend its seasoning in a slow and optimal way. At the end of the ageing cycle, the cured meat will be soft, tasty with a slight herbal after-taste given by the hemp, which however does not invade the main flavours and aromas.
