n a i l a t I “the ” t n e l a T
” o d u r C “Fiore
the best technology for dry cured products integrated lines
” o d u r iore C “F the best technology for dry cured products integrated lines
01 “FIORE CRUDO” TECHNOLOGICAL CYCLE The fresh leg will be deboned with a dedicated developed technology.
” o d u r iore C “F the best technology for dry cured products integrated lines
02 “FIORE CRUDO” TECHNOLOGICAL CYCLE Already at this stage is highlighted the labour saving towards the standard deboning of the classic dry cured ham, moreover we are able to recycle fresh fat, rind, shin and minced meat.
” o d u r iore C “F the best technology for dry cured products integrated lines
03 “FIORE CRUDO” TECHNOLOGICAL CYCLE The product is salted with our tumbler whit particular attention to time saving. The salt reach all the parts of the muscles. Thanks to a particular massage cycle and to our patented system of OSMOTIC EXTRACTION which allow to take away from meat a rate of 3-5 % of water after the first 24 hours of cycle.
” o d u r iore C “F the best technology for dry cured products integrated lines
04 “FIORE CRUDO” TECHNOLOGICAL CYCLE The salted ham comes out from the machine intact on his shape, without any muscle tear or splitting.
” o d u r iore C “F the best technology for dry cured products integrated lines
05 “FIORE CRUDO” TECHNOLOGICAL CYCLE After have been salted each ham is formed and stuffed into casing and elastic net at the same time. Thanks to our special forming and stuffing machine we obtain a well formed and compact product.
” o d u r iore C “F the best technology for dry cured products integrated lines
06 “FIORE CRUDO” TECHNOLOGICAL CYCLE The stuffed product is then treated in our patented machine that apply to the product, by a pneumatic massage bars placed under the machine, an alternated compression with vacuum. This in order to evacuate any possible air pocket present between the muscles, thus to ensure the maximum compactness of the product.
” o d u r iore C “F the best technology for dry cured products integrated lines
07 “FIORE CRUDO” TECHNOLOGICAL CYCLE The product is then placed, through our patented machine, inside a particular meshes system in order to be formed during the subsequent steps of drying and seasoning.
” o d u r iore C “F the best technology for dry cured products integrated lines
08 “FIORE CRUDO” TECHNOLOGICAL CYCLE The meshes filled with the products will start a process of thermal cycles which can quickly dry the product (dry cure procedure). The total product loss at the end of the process will be around 33-35%, percentage may vary oncustomer wishes.
” o d u r iore C “F the best technology for dry cured products integrated lines
09 “FIORE CRUDO” TECHNOLOGICAL CYCLE At the end of the dry cure seasoning, the product will be took out from the mesh again through our machine, peeled and vacuum packed, waiting to be sliced.
” o d u r iore C “F the best technology for dry cured products integrated lines
10
“FIORE CRUDO” TECHNOLOGICAL CYCLE
The finished product is compact and with a good and proper colour. The ingredients to put on the label are: pork, salt, natural flavours, preservatives: sodium nitrite and potassium nitrate. There is no added of sugar or other ingredients that can make the product acid or chewy.
” o d u r iore C “F the best technology for dry cured products integrated lines
11 “FIORE CRUDO” TECHNOLOGICAL CYCLE The sliced product has a bright red colour, typical of raw dry cured ham, with a proper texture of a non acid seasoned product. The aroma and flavour are the classic feature of highquality raw ham.
” o d u r iore C “F the best technology for dry cured products integrated lines
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“FIORE CRUDO” TECHNOLOGICAL CYCLE
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