TRIMMING AND MARKING

The chosen legs are carefully trimmed to give them the characteristic shape, which is not only nice, but also functional: trimming allow us to create smooth surfaces (this is also important from the point of view of hygiene) and to uncover the appropriate muscles to facilitate salt absorption and avoid unnecessary waste in the future to the butcher when the ham is cured.

 It is therefore essential care in trimming, which will provide among other things the quality meat for our SALAME DI COSCIA.

 

 

 

During this operation, in which thighs are rotated and turned over one by one, further selection is in order to evaluate defects that could go unnoticed in the first examination, such as bone fractures, hematomas and other.

 Finally, only on eligible thighs we put a stamp showing the batch, EEC number and the typical “SWEET by MARCO D'OGGIONO”.