Malawi Style Cob Curing.

[Taima-da]

I have heard that in Pakistan the best hash has been aged for three years in a pouch made from sheep (stomach, intestine or bladder, can't remember which). Tang has mentioned the best Lebanese hash was traditionally cured also. I suspect that the inside of a ball of hash is fairly impervious to oxygen degradation.
I'm sure there are corollaries in other hash cultures/regions.
So the best hash of the past was indeed cobbed to some degree it seems.