half boneless ham 3,700 kg ca

Pork leg, salt and time: these are the only ingredients used in the processing of raw ham. Once selected, the thighs are massaged for a long time with salt; then, after a period of rest, they are washed, brushed, dried, checked for any defects and then left to dry at a temperature that must not exceed 15 ° C. Then begins a long and slow seasoning of the thighs, for a period that it lasts from 8 to 16 months, inside suitable and controlled rooms, where the hams are hung on special frames. During curing, the "greasing" is then carried out, ie the parts of meat around the bone, exposed to the air, are covered with a mixture that prevents the ham from drying too quickly.

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