Quality and standards combined with compliance with food safety regulations.
We carry out rigorous analytical and sensory controls at all stages of processing and we also carry out scrupulous microbiological and organoleptic controls to guarantee the absolute quality of our products, supported by the international IFS FOOD and BRCS Food Safety certifications.
The manufacturing and distribution process
- Selection of raw materials: raw materials of the highest quality carefully selected and processed by the expert hands of those who have dedicated themselves to the art of Umbrian butchery for generations. We always choose the best cuts of meat best suited to their use to give the products the genuine taste and authentic flavor that we have always been recognized for.
- Salting: it is the fundamental operation to produce Seasoned Raw Ham and Seasoned Pork Thighs of excellent quality. For the perfect success of this phase of processing, it is necessary that the process is carried out on legs and hams that have been brought to the right temperature to prevent the meat from deteriorating or undergoing premature absorption of the salt on the surface. After the first phase, in which the product remains for a week in the so-called “first salt cellar”, a second salting process is carried out in which, once the residual salt has been removed and the leg and ham have been massaged, the salting officer assesses the quantity of salt to be used according to the degree of absorption of the meat. At this point the hams are placed in a cell called “second salt” for a further week.
- Laboratory tests and quality control: we constantly carry out strict analytical and sensory checks on all incoming raw materials and at all stages of production. The principles of self-controlled health and hygiene according to the HACCP method are applied to production. Scrupulous microbiological and organoleptic controls are also carried out, which not only guarantee the high quality of the ham, but also fully protect the health and safety of our workers. All the products are also subjected to the strict judgement of our panel of experts who assess the visual, olfactory and taste characteristics of our Seasoned Raw Hams and Seasoned Pork Thighs through tasting tests.
- Stapling and seasoning: a centuries-old gesture handed down from father to son, to understand how the curing process is proceeding and to monitor the quality of our hams. This is an olfactory examination carried out periodically, which makes it possible to assess the curing process of the hams and to detect, should they be present, any non-conforming products that have undergone an aromatic alteration. The survey is carried out by rapidly introducing a fibula into the heart of the ham. The fibula is a thin, strong and odourless horse bone that has a very special quality: it instantly absorbs the product’s aromas and then just as quickly releases them. After insertion, the fibula is extracted and sniffed by expert staff who will decide on the quality and level of maturity of the leg being processed.
- Temperature control: the entire production process, from the arrival of the fresh meat to the delivery of the product to the final consumer, is conducted under a controlled temperature regime. The correct temperature, diversified in the various processing phases, allows important biochemical and enzymatic processes to take place, which together determine the characteristic aroma and flavour of our seasoned Raw Hams and Seasoned Pork Thighs.
- Sales and distribution: the product is packaged according to different techniques ranging from thermoforming. We supply wholesalers, large-scale retail trade and HoReca in large quantities through a widespread distribution network, which allows us to make deliveries within 24/48 hours.
Certifications
IFS – International Food Standard
IFS – International Food Standard
