When is the salting period for Bayonne ham typically observed?

The salting period for Bayonne ham typically occurs in winter. This is crucial because the colder temperatures help ensure a more effective and gradual curing process, which is essential for developing the unique flavors and textures associated with this type of ham. During the winter months, the conditions are favorable for preserving the ham without the risk of spoilage that can occur in warmer seasons. Additionally, the winter humidity levels can also play a role in the curing process, allowing for better moisture retention and aiding in the overall preservation of the meat. These factors collectively contribute to the ideal conditions for salting and curing Bayonne ham during this season.