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At
Nuova Boschi processing has reached the ideal balance
between tradition and technique. New equipments and state-of-the-art
technology are essential for the constant monitoring of
humidity and temperature, however man’s experience
and sensitivity are in any case of basic relevance mainly
in delicate phases such as the one of salting. Tradition
and technique blend in a perfect balance of sweetness
and softness to make products of unique and unparallel
taste. |
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Slaughtering
For the products of the certified production chain
Nuova Boschi avails itself of the plant seated in
Villafranca Piemonte, equipped with advanced systems
and applying modern slaughtering technique. With
the constant presence and monitoring of the veterinary
service, it is possible to slaughter up to 300.000
pigs/year. A strict self-certification protocol
ensures the meats utmost hygienic-sanitary safety
and a perfect traceability of the pig-farm of origin.
Legs, detached from the pork side, after a pause
of at least 20 hours in controlled temperature cells,
are trimmed and sent to the seasoning plants of
Felino (Parma) and San Daniele del Friuli.
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Selection
Upon reception
at the Felino and San Daniele plants legs undergo a first selection
phase. They are taken to the ideal temperature, and only the
best among them are further trimmed and prepared for the next
processing phases. |
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Salting
This is certainly
the most important and delicate processing phase. This task
is entrusted to the man’s expert hands: better than any
mechanic system and thanks to experience and personal sensitivity
they are able to dose the correct amount of salt time by time. |
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Sugnatura(fay
coating)
The
area of uncovered meat of the leg has to be protected to allow
the ham even seasoning, while keeping the right softness.
This is obtained through the ‘sugnatura’ (fat coating),
that is the manual application of a refined fat mixture on
the unprotected area.
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Seasoning
This is the longest processing phase. For months, legs are matured
and cured following the rules set by tradition. The essential
elements for the final result are the air quality and the microclimate
making the Parma and San Daniele hills two very special and
unique world habitats. After more than 15 months the pork legs,
processed and cured with care and attention become two extraordinary
products : the Parma and the San Daniele hams. |
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La
Spillatura (ham testing)
It is the
moment of truth. An expert, using the most ancient and traditional
tool, a horse bone sliver, assesses the product success. Only
hams marked by a perfect quality smell reach your tables. |
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Boning
Part of the finished products are boned and packed under vacuum for sales, both in halves or portioned
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Slicing
Convenient trays containing pre-sliced rectangular slices ready
to be eaten: the best solution for the refrigerated counters
of Retail Stores, perfectly preserved in controlled atmosphere. |
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