The drying process which the ham subsequently undergoes makes raw ham also slightly less moist and gives it a stiffer texture. The environment in which the ham is matured, and the feed the pigs receive are also deciding factors for the final taste of the ham. Finally, the preparation process for raw ham offers a longer shelf life than other (cooked) ham varieties.

Raw ham, just like all other raw and fermented meat products, is an age-old product, which arose due to the need to guarantee a longer shelf life for the product. Because the breed of pig, its feed, and the surroundings in which the ham was matured are such deciding factors in terms of flavor, many regional varieties of raw hams evolved. This is also why raw hams are often named after a certain region. Essentially, a comparable process was always carried out beforehand.

At Compaxo, we dry out the ham by approximately 35%, which develops the full, matured flavor. By means of our climatic chambers, we know how to give the product a unique, inimitable taste. We smoke our raw hams on beechwood chips.

On request, it may be possible to prepare the ham according to various techniques.

Most raw ham varieties that are named after certain regions may only be sold under those names if they were actually produced in those regions and made from pigs which were born and raised in those regions.