Cutting and shaping:
roundish outer shape: without the distal part (foot), No external imperfections to affect the product image, except the uncovered muscle beyond the top of the femur (noce) up to 6 cm (short trimming).
Raw material:
selected for DOP from permitted regions.
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.
