How We Make Our Cooked Ham
Artisanal care,
handcrafted processing
Artisanal care,
handcrafted processing
At Branchi, we produce only Cooked Hams with an artisanal mindset and a strong emphasis on manual craftsmanship. Our products taste great because each one is individually cared for at every stage of the production process.
We Select the Meat Ourselves
Meat selection is based primarily on visual and tactile criteria. Each pork leg is carefully chosen based on weight, color, texture, and fat content. The quality of the raw material is a key factor in the final product. If a leg doesn’t meet our standards, it is rejected.
Ingredients:
The “Short Label” Philosophy
Ingredients: The “Short Label” Philosophy
Our brine is made with just a few selected ingredients, precisely dosed. Using as few ingredients as possible guarantees both healthiness and digestibility. The recipe—developed in-house from whole spices—is the true added value of our production.
Manual Salting — The Traditional Way
Arterial salting or “injecting” is an ancient method used before the introduction of modern multi-needle machines. The brine spreads evenly through the arterial network of the leg, preserving the structure of the ham. This technique allows us to maintain the leg’s integrity and precisely control the brine quantity—since every ham differs in weight and fat content. In the case of smoked ham, this technique is essential: it allows for smoking before cooking.
