APPEARANCE OF PRODUCT
Traditional sausage product throughout the region, made from pork leg.
Conical shaped compact crushed, forced to die with respect to the anatomical origin.
He weighs generally between 6 and 10 kg or 10 and 12 kg.
The outer surface is light brown in color and corresponds to the rind.
Cut the meat appears firm and compact, white to pink with evidence of anatomical architecture, muscle mass rose more or less dark plots of connective and fatty infiltration of white.
Natural flavors of variable composition from manufacturer to manufacturer
Sodium nitrate (E 251)
Sodium nitrite (E 250)
STAGES OF PROCESS
Selection for size of thighs
Air conditioning at 4 ° C for 18-24 hours
Boning, scotennatura, degreasing
Weighing the hams
Preparation of tanning
Massage for churning
Manual entry into molds (molding)
Affixing the lid on the mold
Pressing with mechanical closing of the dies
Cooking in a steam oven (75 minutes / kg of ham = ham about 12 hours to 10 kg)
Store at room temperature until cooled to 50 ° C at the core
Cooling at 4 ° C for 24 hours
29/03/2006 – Renato Bertoli