quarter cooked ham 2.3 kg ca

The first stage of processing cooked ham is that of deboning. The hams freed from the bone are then subjected to injections of brine which allow the introduction of a solution of salt, flavorings and other seasonings, necessary for the preparation of this product, into the meat. We then move on to the so-called churning, that is a sort of massage that allows to obtain a greater uniformity of the product, to the positioning of the hams in special forms and to cooking in special ovens at a temperature of 75 °.

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