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.
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 rounded 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.
