Homemade Raw Ham

Cured raw ham

12 to 16 months cured ham, produced with fresh pork legs mixed with salt and spices and placed on cart with horizontal planes for 7 days. Then the salt of the first salting is removed and each leg is again salted and left to rest for a further 7 days. The salt of the second salting is then brushed and the hams are hung on vertical rides for about 90 days.

After the period of rest, the hams are washed with warm water free of disinfectants and dried in special rooms, then sent to the maturing cells, where they will stay for 12-16 months. Finally, the ham is sprinkled with a mixture of fat, rice flour, salt and pepper to prevent it from becoming encrusted and to ensure a smoother drying, and finally further refined.

Nutritional facts for 100 g of product

Energy 1008 KJ/ 241 kcal

Fats 15,8 g

Saturated fatty acids 4,9 g

Carbohydrates 0,1 g

Sugars 0,1 g

Proteins 24,6 g

Salt 6,1 g