Ham preparation and seasoning techniques

The seminar is organized according to the following program:

• reception and welcome of visitors
• presentation of the history of the company and of Sauris
• dressing before entering the production area of the company
• selection of pork legs and food traceability
• preservation methods: salting, pressing, drying, smoking process and smearing
• seasoning
• meaning of the IGP mark and EU legislation about ham production
• tasting