The hams are weighted down so that they are completely submerged in the brine and after an appropriate period of time, in the light of the results of continuous sensory quality checks, are turned over so that their underside is on top in the curing pot, and their topside is underneath.
Certaines sources historiques indiquent que le produit connu sous le nom de «Pražská šunka» serait lié au nom de František Zvěřina, qui fut le premier à l'élaborer.