Curing
We manage the entire curing cycle of raw ham: from salting to deboning, according to certified protocols and with artisanal care.
Curing at the Suincom facilities
Your product and our experience
With its curing service, the Group offers Royal Prosciutti’s specialized facility for curing pork legs, either in-house or on behalf of third parties, supplied by the customer. We can cure both whole legs (including PDO products) and boneless legs (such as Gran Speck). Each stage is managed in-house: salting, resting in ventilated rooms, pre-curing, greasing, curing, pointing, and final deboning. This service is aimed at cured meat producers and food processors who wish to outsource this phase while maintaining full control over their product and entrusting it to an experienced, certified partner equipped to handle large volumes.
The stages of processing
From receipt to shipping, each stage meets rigorous hygiene, health, and quality standards.
Each batch is identified according to traceability procedures. The legs are stamped and, if applicable, equipped with a metal seal for PDO products.
Two salting cycles with periods in temperature-controlled cells (Salt I and Salt II), interspersed with manual salting. Sea salt is applied mechanically and refined by hand.
After salting, the legs are desalted, hung, and subjected to pre-rest and rest in ventilated cells, then washed and dried in controlled environments.
The dried hams spend about 60 days in pre-aging rooms. Then, lard is applied to the exposed muscle for protection and even maturation.
The hams mature slowly in the temperature- and humidity-controlled curing room. At the end of the process, they are examined using the puncture technique to assess their aroma and healthiness.
The hams are weighed, selected according to customer specifications, and shipped. Upon request, internal deboning is performed before packaging and delivery.
We are at your disposal with our specialized factories and our experience.