Galloni Tips -- natural "wind-path"
In the respect of the tradition, hams are hung by homogeneous orientation during the seasoning
- only right legs on a single side of the cellar, only left legs on the other side. The length of the ropes is always equal, so that the hams draw triangle forms continually through all rows of all racks. So there are natural "wind-path" that is ideal for air flow in the whole cellar in order to dry hams slowly.
We still work like this.
UPDATE : Jan. 9, 2018