Ham from Leg (Pieces)
Ham from the leg, made from pieces of pure leg meat, with an excellent cross-section where brine is not visible. The finished product contains 20% to 40% added water/brine. Excellent product for slicing and whole piece programs.
Key Benefits:
- Increased efficiency and yield
- Improved product safety and quality
- Reduced production time
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Ham with 150% hydration and an excellent cross-section, ideal for Horeca channels due to its good sliceability and firmness. Hydration can range from 100% to 200%; beyond 200%, quality and firmness are compromised.
Ham from Leg 40% Hydration
Ham made from pieces of leg meat using Austrian technology, providing perfect product structure. Leg muscles visible in the cross-section look phenomenal. The ham involves a specific mechanical processing method up to stuffing into casing or presses. Mastering this Austrian technology yields a perfect cross-sectional appearance.
Pressed Ham 130% Hydration
Pressed ham produced for eastern markets where a shelf life of 37 weeks was achieved for the sliced product under controlled conditions. That's over 9 months in slice.