Verfahren zur Herstellung von Schinkenprodukten

摘要

The invention relates to a method for producing ham products which comprises the following steps: a mould is at least partially provided with a bacon layer, whereby said mould is open at one end; the mould is filled by pressing pieces of injected and massaged meat; the filled mould is covered with a lid which lays on top of the filling material; a vacuum is generated in the filled mould; the filling material is simmered over a period of at least seven hours at a temperature of not higher than 90 DEG C once normal pressure conditions have been created and the cooked ham product is taken out of the mould.