First, the legs are made to cool, after which it is boning boned by a car.
After boning hams pulp is collected in containers and weighed for determining the subsequent injection of brine through the syringe. The brine is the vehicle for introduction in ham salt, flavorings and other spices used in production technology.
After syringing the hams are channeled into churns. You can define the "churning" as a massage of the meat.
The result of churning is the formation of a creamy liquid formed by the salt soluble protein and a portion of the brine water that covers the meat and favors - during baking - cohesion. The ham is then subjected to a vigorous "press" in order to join together the various components, adapting the same time as possible to the shape of the mold.
Then it comes to "cooking", which aims to establish the desired sensory qualities (color, flavor, texture), to take the ham in a stable form of the mold in which it was entered, and ensure the preservation of the product .
When cooked the hams are ripressati immediately, and stop to cool to room temperature before placing in the cells of cooling (0 ° C for 24 hours).
The cooled ham undergoes a process of trimming and grooming, you start to vacuum packaging and pasteurization.
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