The legs are made to cool, after which the boning is done through a machine-boned. After the ham boning pulp is collected in containers and weighed to determine the subsequent injection of brine. The brine is the vehicle for introduction into ham salt, flavorings and other spices.
Its composition varies depending on the type of production.
It is made from whole thigh of a hog, cut before the femur, boned and without the foot. The first step is to rub the selected fresh meat to favour the absorption of flavouring agents (salt, pepper, bay, juniper…) WITH NO POLIPHOSFATE ADDED.
The "CAPSULA GRIGIA" cooked ham certainly has a value for money among the best on the market. Made with the same raw material of others "cooked" is different for the recipe and the spices used to give the unique flavor that distinguishes it.
Cooked ham is undoubtedly the prince of Italy’s cured meats.
It is a highly appreciated product, especially when considering its taste and nutritional characteristics. Cooked ham is among the most versatile cured meats. It is used as a basic ingredient in many recipes, as the main food or mixed with other ingredients.
The cooked ham prague follows the normal production process of cooked ham and at the end, suffer the slow smoking process due to the presence chamber of the cooking fumes of pure beech wood burned in a stove.
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