Due to the anatomical differences of the ham muscles, it is necessary to shape them after the salting phase to equalize the batches and ensure that all the pieces acquire the same thickness. This facilitates uniform drying and a more homogeneous commercial presentation. The specific design of our system facilitates this operation, avoiding manual handling of the product and, consequently, saving time and labor.

The ham is placed on a belt that transports it to the forming area. This consists of a system of three pneumatic pistons, interchangeable mold and countermold, and an upper clamp. After detecting the passage of the ham, the three pistons are activated by a photocell in order to shape the piece.