The finished product or products are passed through a press and left to cool so as to be well homogenized, well molded and flattened. The most common presses are:
- with meat: veal shank, veal head, pig, game and foie gras, Ibaïona ham and foie gras, stew and fo...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.