Selection of raw materials from accredited slaughterhouses, from Europe and from various Italian regions, recognised by the regulations of the D.O.P.
Verification of organoleptic conformity, unloading of goods and consequent identification (batch).
Preparation of the mixture of sea salt, raw material hot-stamping (CE label).
Introduction of the first salt in the cell.
The second salting takes place: the products are desalted and salted again. The second salt is then introduced into the cells.
Some bony protrusions are eliminated, to facilitate the curing process.
After being desalted, the hams are tied at the ends with a rope and hung from the trolleys using special supports. They stay a few days in the pre-rest cells to cure, with high ventilation, since they require more drying in this stage.
They are then transferred to the resting cells, with low ventilation, to facilitate the slow absorption of salt in the product.
The hams are washed to remove the crystallisation due to salt, contributing to even curing.
Drying follows.
Pre-curing stage at a temperature of 15°/18°C Weight loss checks on the products.
Greasing is performed manually with a mixture of rice flour and salt.
On partially dry-cured ham, this process prevents the product from hardening excessively on the outside, promoting even curing.
The product can continue to cure until the required level of curing is reached.
Once the curing process is complete, quality control is carried out through “tapping” and organoleptic tasting.
The hams that meet the requirements of the D.O.P. disciplinary rules are branded.
