Ham from Leg (Pieces)
Technological Process
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.
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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