At the end of the curing process, the hams will have lost as much as 40% of their original weight, the meat now being dark-red in color, and the fat wet and yellowy.
Sa pagtatapos ng proseso ng paggamot, ang mga hamon ay nawala hangga't 40% ng kanilang orihinal na timbang, ang karne ngayon pagiging dark-red sa kulay, at ang taba basa at madilaw.