Cutting and shaping: from a leg of pork, the muscle with the femur, tibia and fibula bones. Rind removed in the anterior medial part of the thigh, with a typical “Marche” very wide cut from the articulation of the cuff to the base. Trimmed and rounded into the classic “pear” shape, with a relatively short cut.
Appearance: typical of the product with no holes or gaps, no seepage, compact and well cleaned to ensure little waste and high yield. The slice is homogeneous, compact and does not stick when slicing.
Raw material:
for typical production is the leg of a heavy, Italian, adult pig, except for boars and sows, with the birth farm and slaughterhouse label clearly legible on the back. It has white external fat and a cover of limited thickness.
Deboning:
carried out by subcontractors with suitable CE mark and selected according to the internal quality system procedure.
Basic process:
washing to remove lard and impurities, cutting the cuff and removing the hip; deburring and extracting the bone (flat style) which requires an incision in about half the ham, allowing the bone to be removed; stitching and pressing on moulds depending on the size; vacuum packing and wrapping in moplen netting.
