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|
| Denomination |
| Sliced ham. |
| Raw material |
| Fresh pork leg from prime quality meats, carefully selected
and certified. |
| Packaging |
| Sliced vacuum-packed – Under modified atmosphere. |
| Weight |
| Various sizes. |
| Processing steps |
The fresh leg, 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 gently massaged, covered in salt
and laid again onto a bench where it rests for two weeks, after
which, following rising in cold water, it is placed inside
a so-called “resting” chamber for about two months.
Later, the product is greased, peppered and sent to curing. |
| Curing |
| Minimum 8 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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