C a t o ' s Farm Management 



Cover the bottom of the jar or tub 

 with salt and put in a ham, skin 

 down. Cover the whole with salt and 

 put another ham on top, and cover 

 this in the same manner. Be careful 

 that meat does not touch meat. So 

 proceed, and when you have packed 

 all the hams, cover the top with salt 

 so that no meat can be seen, and 

 smooth it out even. When the hams 

 have been in salt five days, take them 

 all out with the salt and repack them, 

 putting those which were on top at 

 the bottom. Cover them in the same 

 way with salt and press them down. 



After the twelfth day remove the 

 hams finally, brush off the salt and 

 hang them for two days in the wind. 

 On the third day wipe them off clean 

 with a sponge and rub them with 

 (olive) oil. Then hang them in 

 smoke for two days, and on the third 

 day rub them with a mixture of 

 (olive) oil and vinegar. 



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