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|
| Denomination |
| Whole shoulder ham with bone. |
| Raw material |
| Fresh pork shoulder from prime quality meats, carefully selected
and certified. |
| Packaging |
| Whole with bone. |
| Weight |
| 5 – 6 kg. |
| Processing steps |
The fresh shoulder, freed from the rind in its topmost part
and trimmed all around, is wetted with white vinegar, placed
on a gently sloping bench and covered in herbs and spices.
After about ten days, it is powerfully massaged, covered in
salt and lain again onto a bench where it rests for one week,
after which, following rising in cold water, it is placed into
a so-called “resting” chamber for about two months.
Later, the product is greased, peppered and sent to curing. |
| Curing |
| Minimum 4 months. |
| Ingredients |
| Pork, salt, dextrose, sucrose. |
| Preservatives |
| E 252. |
| Anti-oxidants |
| E 301. |
| Expiration and conservation |
To be kept refrigerated, from + 4°C to + 6°C.
Vacuum-packed:
12 months. |
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