Traditional dry cure hams may use only salt as the curative agent, such as with San Daniele or Parma hams, although this is comparatively rare. This process involves cleaning the raw meat, covering it in salt while it is gradually pressed draining all the blood. Specific herbs and spices may be used to add flavour during this step. The hams are then washed and hung in a dark, temperature-regulated place until dry. It is then hung to air for another period of time.