Smoked Salt-Cured Ham with Bone
Code: 100
This product is the semi-finished base for our smoked cooked hams. The ham has not yet undergone the final phase—cooking—which we usually perform using only saturated steam. It may seem simple, but it’s far from basic: cooking allows for numerous variations and customizations. That’s why we leave this final step to the chef’s creativity. Ideal for restaurants serving traditional boiled meat dishes.
Cooking tips:
Boil in water or steam-cook: 1 hour per kg of product.
| Nutritional Values | KJ 652/Kcal 156 |
| Fats of which saturated | 7,5 g 4,8 g |
| Carbohydrates of which sugars | 0,6 g 0,6 g |
| Proteins | 17,5 g |
| Salt of which sodium | 1,8 g 540 mg |
More references of "Salt-Cured Meats" Line
Arterial salting is an ancient technique of brine injection that predates “multi-needle” machines. By using the leg’s arterial network, the brine is distributed evenly while preserving the ham’s structure. This method requires the ham to remain whole and bone-in. This allows the ham to be smoked with the bone still inside—a key factor in the final product’s quality.