Specially designed Whizard Trimmer for dry-aged hams.

One of the most challenging trimming applications occurs during the production of Prosciutto di Parma (Parma hams), Jamón Serrano and Jamón Ibérico (Spanish hams) or other air-dried hams.  Bettcher Industries has developed specially engineered trimmers that take producing fine aged hams like these and turn it into a faster, easier, more productive process … while also increasing the yields obtained for these high-priced, high-value products.

Parma hams are often referred to as Prosciutto hams, which is derived from the Latin word meaning “to thoroughly dry.”  In the dry-aging process, fresh hams are salted and the face of the ham is coated with sea salt, rice flour and lard to create a protective coating.

After aging over a period of months, the salt dries the ham as tough as leather, making the salt dried layer of meat a challenge to remove.  When using a traditional knife, this process is slow, cumbersome and puts tremendous stress on the operator’s wrist and forearm, which can lead to repetitive motion injuries or musculoskeletal disorders.

Whizard^® Trimmers are the Perfect Processing Tool for Parma Hams

Finally, there’s relief for workers who process Prosciutto and other dried hams!  Our specially designed Whizard^®Trimmers are used during several stages of the aging process.  First, after fresh hams have been salted and dried for 30 days, our Trimmers are used to clean the salt and the hard, dried meat from around the head of the femur bone to allow air to circulate in the area surrounding the bone.  Our Trimmers also ensure a smooth fat collar by trimming the dried fat that has pulled away from the lean meat underneath.

Whizard^® Trimmers are also the perfect tool for later processing steps, including de-rinding the hams for cutting into portions.  First, the ham is clamped and the surface is cleaned.  The area surrounding the femur bone is cleaned and the femur is then removed.  The ham is put through a de-rinder and a skinner to remove the skin and heavy fat cover.  Next, the remainder of the fat is removed quickly, easily and efficiently using the Whizard^® Trimmer.

Key Features of the Whizard^® Trimmer for Parma Ham Processing

These design features of the Whizard^® trimmer have been engineered specifically for improving the speed and ease of processing Prosciutto hams, Parma hams, Spanish hams and other dry-aged hams:

• Special blade size – A totally new blade diameter and profile angle is engineered to trim around the femur for additional speed and yield.

• Serrated blade for added cutting power – To help cut through the hard surface crust, a special blade with scientifically designed serrations protects portions of the cutting edge for long-lasting sharpness.  The blade allows workers to power through this tough, hard material with extra speed and precision.

• Adjustable depth gauge for improved yield – For improved product yields, an adjustable depth gauge can be set to control the thickness of each pass of the Whizard^® Trimmer.  This depth gauge prevents the Trimmer from removing excessive trim material per pass, meaning you’ll maximize high-priced, high-value meat and minimize scrap.

• Optional two-handed grip – For finish trim, some operators prefer a single handle.  But for those who wish to further reduce forearm stress, a unique two-handed grip is available as a control option that works for either left- or right-hand operation.  (The extra handle is removable, allowing different workers to use the tool according to each own’s preference.)

In addition to these features, you can choose from several different Whizard^® Trimmer motors for optimum speed and torque, giving you even more ergonomic benefits and reduction of stress to the hand and forearm.

Learn More!

Learn more about how our powerfully productive Whizard® Trimmers will improve your trimming capabilities for prosciutto hams, Spanish hams and other dry-aged hams, thus improving operator safety, ergonomics and increasing your bottom-line profits.