TREATMENT OF HAMS.
Discussing the po'r'R export industry with. - "'Star" representative, Mr. W. A. Phillips, managing director of the New Zealand Co-operative Pig Marketing Association, stated that as a result of experiments it had been found that our hams, packed under vacuum, excelled in quality any similar product on the world's markets. "Only last week," said Mr. Phillips, J'l saw and tasted a Danish ham which was packed in tins in the ordinary way. This ham had been cooked before sealing, ancli had, therefore, in the process of boiling, lost its flavour and bloom. The advantages of the New Zealand process is that the ham is cooked after sealing under vacuum, at a low temperature, being (320 below -boiling point. In this way the full flavour and digestive properties are completely retained. It is hoped that this development will provide another profitable market for the industry. England's importations of hams from all countries exceeded 900,000cwt in 1930,"
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/AS19320203.2.32
Bibliographic details
Auckland Star, Volume LXIII, Issue 28, 3 February 1932, Page 4
Word Count
157TREATMENT OF HAMS. Auckland Star, Volume LXIII, Issue 28, 3 February 1932, Page 4
Using This Item
Stuff Ltd is the copyright owner for the Auckland Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries.
Log in