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RAW HAM - A PURE PLEASURE

RAW HAM - A PURE PLEASURE

Subtle and varied: Manual production with appropriate support from RAPS

The world of raw ham is big and varied. Originally, the production methods were invented to preserve the finest meat parts. Today, the wide range of ham variations is a delight for the palate throughout the year. Raw hams can be cured, air-dried or if necessary, smoked. Modern technology enables production of many variations regardless of the location.

Bring back holiday memories with raw ham variations from your own production. The variety of hams in your counter adds value to your product range and proves your craftsmanship.

Seasoning for Alpine Farmer Bacon

ART. 1708280

The seasoning is suitable for raw ham and raw sausage, small-diameter raw sausage, semi-dry sausage, grill sausage and cooked sausage. Juniper berries, black pepper, coriander, cinnamon, rosemary and bay leaves complete the taste.

Purline Bacon & Ham Seasoning

ART. 1091043

Without added MSG! Intensive pepper-based seasoning blend with juniper berries, onions and allspice. Particularly for cured bacon, pork belly and other types of ham.

Bacon & Ham Seasoning

ART. 1000786

Intensive pepper-accented seasoning blend with juniper berries, onions and allspice. Particularly for cured bacon, pork belly and other types of ham.

Black Forest Ham

ART. 1000767

Seasoning blend with lots of visual appeal. Contains coarse juniper berry pieces, bay leaves, pepper and coriander.

Progress with RAPS

Production of dry-cured ham is the supreme discipline and requires perfect interaction of high quality meat, skilled craftsmanship, approved technologies and appropriate seasoning. RAPS has developed special seasonings for the most popular types of ham.

The complete product range is in our brochure „Raw Sausage & Raw Cured Meat Products“. You can find the brochure in our download area.

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