16 Jul 2012
16 July, 2012

The Manufacturing Process.

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  1. 1
    Raw materials reception
    This is the most essential step in the process, affecting the end quality of the product. The supplier screening and control management, in conjunction with the individual screening of raw materials (leg with bone) during the receiving of the goods, are the basic elements that make up the processes required to comply with the preset high quality levels.
  2. 2
    Pieces conditioning
    In order to attain a homogeneous quality level in the end product, certain operations are performed, previous to the processing of pieces: A) Refrigeration, in order to reach an adequate core temperature before initiating the salting process. B) Polishing, to achieve a neat and similar appearance in all pieces, keeping the bone during the whole process. C) Massaging and bleeding, to ensure a precise processing of the piece, avoiding fermentative deviations during the aging process.
  3. 3
    This is the main phase required to stabilize the product, and it is designed to achieve a soft salted taste profile. The process is carried out inside special chambers, equipped with bins where the pieces are rubbed together individually inside a mix of the only 2 ingredients used in the whole process (salt and salt residue), in specifically controlled quantities.
  4. 4
    The washing process is achieved through a continuous water spraying, eliminating the salt residue left on the piece surface as a result of the salting process.
  5. 5
    Air Transport
    The legs are hung on stainless steel hangers, and then introduced to the aerial transport circuit, which extends throughout the corridors and rooms of the facilities. This allows for a better distribution and homogeneous processing of the pieces, eliminating the need for product manipulation. This is, in itself, a core sanitary point worth noting.

Familiarize yourself with The Final Steps in the prosciutto manufacturing process.