LOS CALVOS 42 – BUENOS AIRES – ARGENTINA

Facility Management and Operations

- Production of Prosciutto Crudo (Jamon Crudo c/Hueso, Dry-cured bone-in ham): using Spanish raw materials and "Parma"-style salting technology;
- Production of Coppa ("Los Calvos" Bondiola).

Scientific and Technological Consulting

- Inspection of raw materials;
- Formulation of recipes for Prosciutto Crudo and Coppa;
- Measurement of percentage of weight lost and correction of plant operations: measurement of weight lost during the different processing stages (upon conclusion of the refrigeration stage, the pre-curing stage);
- Assessment of the finished cured product.

Processing Plant Design and Set-up

SALUMIFICIO SAN MICHELE S.P.A. & CG SALUMI - LANGHIRANO (PR) (CURED AND DRESSED PORK PRODUCT PRODUCERS)

Processing Plant Design and Set-up:

- Rooms for rapid firming;
- Rooms for resting, post-drying and drying;
- Enthalpic curing and ageing: enthalpic cellars are used, and no compressors are used for up to 9 months;
- Slicing Department: Storage rooms for frozen product, Clean Room.

Facility Management and Operations

Scientific and Technological Consulting

- Inspection of raw materials;
- Formulation of recipes;
- Measuring weight loss and the % of salt absorbed during the pre-resting salting stage, so as to assess from the outset the quality of the meat, the amount of moisture lost and, therefore, the ability of the ham to absorb the salt during salting.
- Correcting plant operations: measurements of weight loss in subsequent processing stages (end of the refrigeration stage, pre-curing and curing), of the aw in the product at the end of the refrigeration stage and of the concentration of NaCl distribution throughout the internal muscular mass.
- Assessment of the finished aged product: checking for the presence/absence of defects in the cured products; we "scrutinise" the hams to discover if there are any gambo (the narrow, tapering portion of the leg) defects, vena defects (affecting the muscle near the femoral vein and manifesting in the fiocco, or lean side of the joint), anchetta (small, shell-shaped bone on the haunch) defects, and check for the presence of the phenol defect. If analyses must be conducted, this is done in accredited laboratories. The company organises panel tests and puts together organoleptic data sheets on each product.

PROSCIUTTIFICIO AS.CO S.R.L. - CALESTANO (PR) (CURED AND DRESSED PORK PRODUCT PRODUCER SPECIALISING IN HAM)

Scientific and Technological Consulting


- Conducting testing on the Prosciutto Crudo and the "Tradizione Assisi" Prosciutto Sgambato dry-cured hams produced, as well as a review of the production process.

Processing Plant Design and Set-up.

Italian and Spanish dry fermented sausages: "Milano" - "Napoli" - "Felino" - "Chorizo Sarta" - "Fuertes" types of salami

   
  Scientific and Technological Consulting 

 - Inspection of raw materials; 
 - Formulation of recipes; 
 - Correcting plant operations; 
 - Assessment of the finished aged product.