Process for producing raw ham

摘要

To produce a high-quality raw ham, it is proposed, after curing and deboning the fresh hind ham, to pull two elastic nets, oriented orthogonally to each other, over the hind ham in order to close reliably the cavity resulting from the deboning without deformation of the hind ham. The hind ham is then hung with or without smoke on one of the two nets for drying. The finished raw ham has a perfectly closed and adapted cavity and can be portioned without initial slicing losses.