The bone is removed by making a partial lateral cut and removing it. Once the final cleaning has been carried out with a knife, it is sewn with staples and pressed in hydraulic presses. The shape has a homogeneous and regular appearance, which facilitates slicing.

It’s ideal solution for those looking for a practical product, not requiring any deboning skills. This is the boneless ham par excellence. It is used in restaurants, deli counter of supermarkets and delicatessen shops.

The bone is extracted from the center, preserving the classic rounded shape so defined as “addobbo”, a sort of decoration shape, and then proceeding with the stitching. The slice remains wide and rounded. Its large round slice makes it perfect for the most refined delicatessens, where presentation makes the difference.

Unique in its processing, deboned without altering the structure of the meat, the bone is removed laterally without being pressed but rejoined with staples and subjected to vacuum, maintaining an aesthetic similar to bone-in ham. It’s the ideal solution for gourmet delicatessens looking for a practical and quick to handle product, without giving up the elegance and tradition of bone-in ham.