Pressed Smoked Ham (in press)
Technological Process
Ham from the leg falls into the smoked ham category, undergoing phases of curing, massaging, arrangement in presses, thermal processing, and preparation for slicing. An excellent product that can achieve 40% hydration and look perfect. Smoke preservation allows the finished sliced product to have a shelf life of up to 60 days.
MeatProcessing Expertise Includes
Recipe Development
Optimizing composition and spices for the best taste
Process Optimization
Improving production efficiency
Quality Control
Implementing quality assurance systems
Worker Training
Expert training for all production stages
Technological Advantages
MeatProcessing technology allows for optimal yield, consistent quality, and extended shelf life. Through proper preparation, processing, and thermal treatment, we achieve top results in production efficiency and final product quality.
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