Precooking of salted hog leg consists of soaking of the butchered meat in salt water, for vacuum packaging, cooking and cooling

摘要

The precooking of salted hog leg comprises butchering of the leg, the soaking in salt water at not over 5 degrees C and sealing in a plastics vacuumed bag. The assembly is then cooked for one hour at 100 degrees C in water. EMBODIMENT - The cooked leg, complete with skin and bone, is finally cooled to 5 degrees C over two hours in a refrigerator.