Due to the anatomical differences in the muscles of the ham, we require shaping after the salting step, which is very important in order to equalize the pieces and ensure that all pieces have the same thickness. This action provides uniform drying and a more homogeneous commercial presentation. The specific design of our high throughput continuous system facilitates this operation avoiding the handling of the product, thus 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 cylinders, an interchangeable mould and counter-mould, and an upper pressure plate. After detecting the passage of the ham, the three cylinders are actuated by a photocell to form the piece.