THE DEVELOPMENT OF RAW AND COOKED HAMS

Raw and cooked hams are still particularly appreciated by the consumer. They are made from the dearest raw material and provide a comparably higher value net product. Recent developments are said to be related to the results of market research. In order to make them different from the existing range one must take into account the possibilities of fashioning the surface and the shape, sensory variants, aspects of easy or easier handling, of packaging and its environmentally friendly disposal and also price structuring. Here we also have to take into account the standards required by law and the guiding principles laid down in the various countries of Europe. High quality hams must be available without PSE or DFD faults, in a bacteriologically satisfactory condition and in adequate quantities. The equipment and the qualified staff must be adjusted to the new developments. The trimmings produced during the manufacture of cooked hams and raw hams must be able to be used so that they are no financial burden on the ham products. Extensive theoretical knowledge and practical skills are essential in the manufacture of premium products.