The fresh pork leg is trimmed and sprinkled with salt on its surface. This starts the process of dehydration that occurs within controlled cells at 2-3 °C, and with approximately 75% humidity to prevent the growth of unwanted microbial loads. As part of the process, the product is salted and washed twice over a period of 20 days. The leg undergoes further dehydration for about 90-100 days and is then stored in the cells for ageing and constantly controlled. The seasoning period is 4-5 months. after which the product undergoes the smoking process, is pressed, scaled, placed in a tempering cell. Finally, the product is stamped by the consortium and labelled. Once the process is complete, the leg is sliced, ATP packed, labelled and ready for sale and consumption.
To be refrigerated at 0-4°C