The freshly prepared sausages were often hung on poles installed on the ceiling near the hearth of the family that had carried out the slaughter. This location allowed easy access and direct supervision of the drying (draining) of the sausages.
Later, when a different environment was needed to allow them to mature, the sausages were transferred to dedicated cellars. These cellars could be owned by the same family or belong to another member of the community, who granted permission to use them.
The duration of the maturation varied considerably depending on the type of product and the characteristics of the cellar (humidity level, temperature, ventilation) but, indicatively, the salami required a time of between 4 and 8 weeks.