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 very wide cut from the articulation of the cuff to the base. Trimmed and rounded to no more than 6 cm above the bump, to give the classic “pear” shape.
Appearance:
typical for 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:
selected under IGP provisions, Italian , with the birth farm labelled.
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 with moplen netting.
