For perfectly processed hams, we have developed the Eberhardt ham foil. It adapts precisely to mould and ham and has very high shrinkage properties for a better product result.
Cooked ham:
• connects optimally meat and rind
• air is removed from the foil by pressing:
therefore no air pockets
• no vacuum pulling is required
Raw ham:
• brings water to the surface faster
• lets product breathe
• the ham retains its taste
• immediate dehydration
Exhibitor: Eberhardt GmbH
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