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THE SECRET IS THE PROCESS

In order to make the best cooked ham, you only need 4 essential ingredients: ham, water, salt and a little bite of sugar.

The selection of the raw material is very strict [temperature control, visual examination of the piece, pH value (degree of acidity) and the colour of the muscles]. The brine is prepared with basic components: water, salt and a little bite of sugar sugar.

Once the piece has been selected and the brine prepared, it is injected manually through the main artery of the ham so that it spreads throughout it to all the muscles in the leg. The process of osmosis begins and the brine spreads uniformly through the whole meat. Maturing then starts in airing rooms, where the ham is completely at rest and begins to develop its characteristic aroma, bouquet and colour. The ham is boned without losing the structure of the whole piece. The fat and connective tissue are also removed. It is packaged in a plastic bag and placed in a mould, which will give the product its shape, or packaged in a tin, and cooked slowly. Once cooked and cooled:

They are taken out of the mould, the cooking bag is removed and they are cleaned and repackaged after a short bath in gelatine.

The tinned ones stay in the same cooking tin until they are sold as cut products.

The selection of the raw material
is very strict

Standard process vs Traditional LA SELVA process:

STANDARD
Made with pieces of pork ham.
Mechanical injection of brine.
The brine contains ingredients that are not essential for making ham: flavourings, gelling agents, flavour enhancers, etc.
Boned at the start of the process.
Intense and accelerated massage in drums.
Produced in 24-48 hours.
Gelling agents and flavourings are usually added. The final texture is more rubbery and the taste is not as natural.
PROCESS TRADITIONAL LA SELVA
Meticulous selection of the raw material.
The whole leg is used.
Manual injection, piece by piece, in the main artery of the ham.
The brine is made with basic ingredients: water, salt and a little bite of sugar.
The bone is retained, as it gives more flavour and aroma, until the piece is packaged.
Long maturing..
Produced in eight days. - Natural meat flavour and slightly fibrous texture characteristic of cooked meat.
STANDARD PROCESS TRADITIONAL LA SELVA
Made with pieces of pork ham.
Meticulous selection of the raw material.
Mechanical injection of brine.
The whole leg is used.
The brine contains ingredients that are not essential for making ham: flavourings, gelling agents, flavour enhancers, etc.
Manual injection, piece by piece, in the main artery of the ham.
Boned at the start of the process.
The brine is made with basic ingredients: water, salt and a little bite of sugar.
Intense and accelerated massage in drums.
The bone is retained, as it gives more flavour and aroma, until the piece is packaged.
Produced in 24-48 hours.
Long maturing..
Gelling agents and flavourings are usually added. The final texture is more rubbery and the taste is not as natural.
Produced in eight days. - Natural meat flavour and slightly fibrous texture characteristic of cooked meat.