Due to the anatomical differences in the muscles of the ham, we require shaping after the salting phase, which is very important for equalizing the pieces and making them all acquire the same thickness, which facilitates uniform drying and a more homogeneous commercial presentation. The specific design of our system facilitates this operation avoiding the handling of the product with the consequent saving of time and labor.

FORM-VL: the ham is placed on a work platform, inside the forming chamber. By means of 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.

FORM-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 countermould, compresses the ham against the mold ensuring the same format for all pieces.