Raw ham production

The Astro-Classical Westphalian dry cured ham and rolled fillet of ham, amongst others, are produced in the raw ham department.

At the beginning of the manufacturing process is the preparation of the spice brine. Department head Simon and his experienced members of staff, measure the recipe-stipulated ingredients, spices and salt and blend these into the so-called spice brine, which finally is injected into the fillet by machine.
This terminology is known in the trade as “injection” or “spraying”
At this stage, the ham’s surface is opened with fine needles and the spice brine is “injected” into the meat. Thus ensuring that the spice mix and the salt are spread evenly throughout – a basic requirement for a correct ripening process

After inserting the brine, the ham is fed into large stainless steel drums called tumblers.
The spice brine is evenly spread through meat by the smooth movement of the tumbler and the constant friction.

After the tumbling, the ham pieces spend another day stored in special vacuum pressure-containers. The low pressure causes the salt and the spice brine to penetrate the meat gently and evenly. Furthermore, the use of vacuum ensures that the spicy taste penetrates to the inner meat core and makes it more tender.

Finally, the ham is pressed into its respective shape and casing and undergoes a several-weeks ripening process, very similar to the dauerwurst.