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PRODUCTION STEPS: |
RAW MATERIAL
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Our company’s privileged location guaranteed us the daily availability of meats of the best quality and freshness.
The proximity of important pork breeding and fattening centers and of slaughter-houses with advanced technology ensures fast and hygienic transport of the meats for us to manufacture our products. Upon collection of the raw material, we carry out strict quality control tests, both physical and chemical (temperature, pH, weight) and, in particular, microbiological. The fact of making our products without preservatives obliges us to be extremely demanding in these tests.
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PREPARATION:
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 Boning:
To guarantee top quality, our specialized operators have to manually remove the bones from both the hams and the shoulders, in order to ensure that all of the pieces are cleaned correctly.The fact that we do not use quality-masking additives (colorings, artificial flavorings, etc…) obliges us to take special care in this first stage of our process, otherwise any defect which may occur would be visible. The operation is carried out in an environment with controlled refrigeration and excellent hygienic conditions, concerning both the staff and the instruments and surfaces in contact with the meat.
Injection & Brining:
Once the pieces have been boned and perfectly cleaned, the next step consist in adding the basic natural ingredients, a process subjected to rigorous computer control in order to ensure well-balanced products.
Maturing:
This is the step of the process which has the most importance for extracting from the meat its finest sensory qualities. At Sant Damai, S.A, we understand very clearly that the achievement of this objective without adding artificial ingredients and exploiting all of the years of experience which we have acquired can only be ensured without haste. For this reason, all our products are matured for a number of days in chambers with strict temperature and moisture control.
 Packaging:
At the ideal point of maturing, the hams and shoulders are packaged. The correct placement of all of the muscles which make up the piece is an operation which must be performed manually and with a craftsman’s skill in order to ensure uniformity in the cutting of our products. Before cooking, the pieces are vacuum-packed in plastic materials which guarantee that they remain airtight until they reach the end consumer.
Cooking:
Inmediatament després de l'envasat, es procedeix a la cocció, que es fa de manera lenta i uniforme. El resultat és un producte cuit amb totes les garanties sanitàries i higièniques per a tot tipus de consumidor.
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SPECIAL PREPARATIONS:
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Fine pastes:
Starting with top-quality meats and ingredients and applying new technologies in production and control machinery, we obtain finished products of pleasant texture and excellent flavour.
Sobrasada:
One of the most traditional products of Sant Dalmai, S.A. is “Sobrasada” which we have been making since the company´s beginnings. This product has always been one of our distinctive elements. |
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