The "Ham Trieste" is a lightly smoked sausage, which is characterized by the following aspects: the external surface is covered by skin, it is golden brown, typical of the darkening from natural smoke and covers at least 30 - 40% of the area.
Was released for consumption whole "bone" or "boneless", it may possibly be cut in half (only for type "boned"), sliced and mixed.
The raw material used for the preparation consists of fresh pork legs, from pigs raised and slaughtered in the EU member states.
The pork legs must be procured in accordance with the following prescribed specifications:
a) the single thigh bone must weigh between 8 and 10.5 kg.;
b) the pH value at 24 hours after delivery shall be between 5.7 and 6.2;
c) the thighs must be delivered in perfect health;
d) the legs must be free of bruises;
e) must be guaranteed the absence of PSE meat (Pale, Soft, Exudative or pale, soft and exudative) and DFD (Dark, Firm, Dry, or dark, firm and dry);
f) The thighs should be marked with a sign identifying the slaughterhouse supplier;
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