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.

MOD. FORMA-VL: the ham is placed on a work platform inside the forming chamber. Through pedal operation, two pneumatic cylinders with adjustable pressure that carry the countermoulds, compress the ham first from the top and then laterally against the mold, ensuring the same format for all pieces.

MOD. FORMA-1: the ham is placed on a work platform inside the forming chamber. Through pedal operation, a pneumatic cylinder with adjustable pressure that carries the countermold, compresses the ham against the mold, ensuring the same format for all pieces.