As the spring comes, likewise the first warm days, his majesty moves to the cellar. The cellar is normally a step or two lower than the yard, has a stone pavement, consequently without insulation, it faces to the north, has a small window or not at all, so it’s lightless.
The temperature maintains a constant, ideal freshness between 14 and 16 Celsius degrees. All the mentioned is crucial for the creation of the noble mold that shall allow a perfect maturing of the ham. The hams are hanged by wooden beams, and in the same cellar are kept the wine barrels.
Here the hams get the decisive qualitative metamorphosis of taste and smell. Besides the bura, this is the most important, if not decisive condition for a delicacy called – istrian ham.