Pressed meat. Ham maker - which is better Belobok or Redmond

It is no secret that the sausage products offered to us by the food industry are thickly stuffed with flavorings, food additives, flavor and color enhancers, as well as nitrates. These products have nothing in common with natural food. Those who care about their health prepare their own sausages. Fortunately, such a magnificent device for preparing delicious meat delicacies as a ham maker came to the aid of housewives. The article talks about what original recipes for a ham maker exist, and how exactly sausage and ham are prepared.

This question is often asked by those who are not familiar with this device. They are also interested in information about whether the unit is only suitable for cooking ham, or whether it can be used for other meat products. I would like to say right away that this is not a complicated device, sold in any kitchen equipment store, and makes the work of housewives easier, helping to serve natural sausages with excellent taste.

Moreover, despite the self-explanatory name, the ham maker prepares not only ham and rolls, but also any meat delicacies. It is enough to show a little imagination and the family will receive delicious sandwiches for breakfast, which do not contain additives that are harmful to health. Cooking in a ham maker does not involve using exclusively meat. Many positive reviews speak about the use of seafood, poultry or fish as the main product. Excellent taste can also be achieved if you add mushrooms, cheese, eggs, herbs, bell peppers, carrots and various spices to the main ingredient.

The principle of operation of the ham maker

A miracle in itself - the unit is a mold made of stainless steel or durable food-grade plastic. Its main purpose is to compress the original product during the cooking or baking process. In appearance, the product looks like a container made of stainless metal or plastic with a removable lid. A special feature of the lower part is that it can be installed at three levels provided by the manufacturer, depending on how much the container is filled with the original product.

The operating principle of the device is simple:

• the main ingredients, salt and spices are placed in the container;
• the device filled with the product is closed with a top lid, or springs are stretched from the outside on the sides, attached at the top to the holes in the lid, and at the bottom clinging to the rim of the unit, it all depends on the chosen design;
• The timer and temperature are set.

The meat inside the jar, thanks to the compressive effect of the springs, was well compressed, and with further cooking in a convection oven, multicooker, oven or pan with minimally boiling water, due to heating at a certain temperature of 60-72 degrees, it will further become denser and acquire a structure corresponding to high-quality meat delicacies.

It is better to place foil or a baking sleeve before placing the original products into the container. This will preserve the juice released during cooking.

Recipes for ham in a ham maker

Having purchased this unique unit, any housewife will first study the recipe book included in the kit. After the recipes for the ham maker proposed here are appreciated, the question will arise about finding new ways to prepare natural sausages and deli meats.

Your own ideas and imagination will help complement and saturate the taste of meat, for example, with cheese, mushrooms and spices.

Classic recipe for pork ham in a ham maker

There are many ways to prepare ham. The finished product has its own unique taste, but before you start experimenting with technology, it’s worth mastering the classic technique of everyone’s favorite delicacy. It is this that will serve as the basis for the preparation of natural meat products.

In order to make a delicious ham in a ham maker according to the classic recipe, you will need a list of ingredients:

• pork 800 grams.
• minced meat 300 grams.
• 1 medium sized egg.
• milk powder 10 grams.
• garlic 4 cloves.
• gelatin 15 grams.
• salt, pepper, meat seasoning to taste.

The washed and dried meat is cut into small cubes and placed in a deep bowl. The remaining components are added to it (for this recipe it is better not to put the garlic through a garlic press, but to chop it with a knife). The collected ingredients are mixed until smooth and placed in the unit. It’s good if you place a baking sleeve in it. This will preserve the delicious meat juices.

Place the ham maker, loaded and closed according to the instructions, for further cooking in the oven, air fryer or multicooker for an hour and a half. You can use a pan of boiling water. The cooking technology will not affect the taste of the finished dish in any way. After cooking is finished, the ham maker is carefully removed and, after completely cooling at room temperature, placed in the refrigerator for 3-4 hours. After this time, you can invite family members and friends to the table to enjoy the freshest natural pork delicacy.

Pork ham pieces with a layer of jelly

Even people indifferent to meat products will appreciate the delicacy prepared according to this recipe. The whole process consists of performing the following steps.

1. Slightly frozen pork is cut into cubes, the size of which should be no more than 3x3 cm.
2. Garlic cloves (3-4 pieces) are chopped using a knife.
3. Salt and pepper the ingredients and mix with gelatin.

The resulting semi-finished product is tightly packed into the ham pot and sent for further heat treatment in the oven or air fryer.

Pork ham in a ham maker with pork tongue

Homemade ham recipes in a ham maker are varied. The one I want to talk about can be called royal. The main ingredients used for this dish are the same as in the classic recipe. As auxiliary ingredients, add 300 grams of pork tongue, a teaspoon of chopped nutmeg, medium-sized carrots and onions.

The nuances of preparation are as follows:

1. First of all, you need to prepare your tongue. It is soaked for 3 hours, then carefully scraped off the top skin with a sharp knife under running water. The offal prepared in this way is placed in a saucepan, brought to a boil and cooked for one and a half hours under a tightly closed lid over minimal heat.
2. While the tongue is simmering in the pan, you need to properly prepare the carrots and onions. To do this, they are peeled, washed and cut: carrots into thin slices, onions into small slices. Vegetables prepared in this way should be fried in a dry frying pan over moderate heat until brown marks form, and approximately half an hour before the tongue is ready, dip into the broth.
3. While the offal with vegetables is cooling, according to the classic recipe indicated above, according to which the “royal” ham will be prepared in a ham maker, the remaining ingredients are collected.
4. After they are placed in a large dish and mixed, boiled tongue and vegetables, cut into small cubes, as well as nutmeg powder are added to them. Everything is thoroughly mixed again and placed in a baking sleeve inserted into the ham maker.

It is closed according to the rules specified in the instructions, and sent to cook for an hour and a half in a slow cooker, convection oven, oven or regular boiling water - whichever is more convenient. After a while, the ham is taken out and cooled, first on the table, and then, for a couple of hours or a little more, in the refrigerator. The ham removed from the disassembled unit is completely ready for use and is so tasty that it will not leave anyone indifferent.

Pork ham in a ham maker with champignons

This recipe deserves close attention. It is quite simple, but despite this it is able to surprise any connoisseur and amateur with its taste. Pork ham with champignons is prepared by analogy with the previous recipe. The only difference is that mushrooms are used instead of tongue, and gelatin is mixed with 6 tablespoons of dry semolina before being added to the meat.

The champignons are not pre-boiled, but washed under running water, cut into thin slices and carefully mixed with meat ingredients. All other cooking steps correspond to those in the above recipes. You can add 2 tablespoons of red wine, for example Cabernet, to the resulting semi-finished ham with mushrooms. But this nuance of the recipe is intended for the amateur, since its peculiarity is to give the meat product a barbecue flavor.

Spicy pork ham in a ham maker, with walnuts and prunes

The delicacy prepared according to this recipe is not only original in execution, but also has an unsurpassed taste.

To do this you will need:

• 800 grams of pork neck. The piece should contain a small amount of fat;
• 130 grams of peeled walnuts;
• 180 grams of pitted prunes;
• a few cloves of garlic (to taste);
• ground black pepper and salt.

The cooking process is simple and involves observing the following nuances. The meat is washed in running water and cut crosswise. The thickness of the slice should be approximately 2 centimeters. The resulting pieces are well beaten, sprinkled with salt and spices, placed in a bag and put in the refrigerator for 2 hours to mature.

The prunes are scalded with boiling water and cut into strips, and the walnut kernels are crushed with a blender or grated on a fine grater. After the ingredients that give the unique taste of the ham are ready, you need to remove the pieces of marinated meat from the refrigerator, place them on cling film, leaving no gaps between them, sprinkle with prepared nuts, prunes and chopped garlic, roll up into a tight roll and place in a ham maker. . Further preparation of the dish proceeds by analogy with the recipes described above.

Marbled ham in a ham maker

This type of meat product is prepared according to the rules described above. A special feature is the selection and placement of the initial ingredients. In order for the prepared delicacy to resemble marble when cut, you need to take meat in the following composition and quantity: 300 grams of beef, lean pork and brisket with fat, as well as 100 grams of bacon. Everything is cut into small pieces, the size of which should not exceed 1 centimeter, and after adding pepper and salt, mix thoroughly.

In the semi-finished product ready for filling the ham pan, pieces of meat of different colors should be mixed homogeneously with each other. This is what will give the dish marbling. The entire cooking process follows the instructions included with the ham maker. If all steps are performed correctly, a few hours after the start of cooking you can enjoy the great taste of the delicacy served without preservatives or additives.

How to make homemade ham from pork shoulder

This dish is suitable for people who prefer Lenten culinary masterpieces. A special feature of preparing ham according to this recipe is the preliminary preparation of the meat. The volume of pork depends on capabilities and preferences. The shoulder blade is freed from bones and skin, rubbed with the spices specified in the classic recipe, placed in a bag and kept in the refrigerator for 2 days. After this, it is cut into small pieces, mixed with minced pork and prepared according to the instructions included with the ham maker.

Fish ham recipe

Yes, you shouldn't be surprised. You can make ham from fish in the same way as from meat. The peculiarity of the dish is that it is prepared from fish with the addition of a soaked loaf, vegetables (onions and carrots), lemon juice and suitable spices. The cooking process is no different from meat ham, and the appearance and fat content of the finished product will depend on what types of fish were used for it.

Homemade cod and pink salmon ham

This is perhaps the most delicious variety of ham products made from fish. It is called ham only because it is cooked in a ham maker. In fact, such a delicacy is a delicious fish roll, identical in taste to juicy jellied fish.

To prepare it take:

• cod fillet – 1 kilogram, pink salmon – 0.5;
• olives (color does not matter) 20 pieces;
• one carrot and one onion each;
• salt to taste;
• lemon juice;
• fish seasoning - dessert spoon.

The cooking process is similar to making deli meats and consists in the fact that first of all, fish fillets are cut into small pieces. Chopped vegetables, salt, spices and lemon juice are added to it. Everything is thoroughly mixed and laid out in dense layers in a baking sleeve inserted into the ham maker. Further preparation follows the instructions supplied with the unit. The only difference from meat ham is that the time period for heat treatment of the fish delicacy should be no more than half an hour.

Holiday Ham

This delicacy is worthy of becoming the highlight of cold cuts, which will be appreciated by all guests gathered at the table without exception. Holiday ham in a ham maker is somewhat piquant than that prepared according to a classic recipe and has more flavors and additives that directly determine the taste characteristics of the finished product. Its peculiarity is that in addition to the main ingredients used to prepare the classic variety of delicacy, they use a vegetable mixture, which is taken in an amount of 400 grams, and 50 milliliters of soy sauce.

All prepared main components are processed exactly as indicated in the classic recipe, then a vegetable mixture and soy sauce are added to them. After thorough mixing, the resulting semi-finished product is compacted in a ham maker and sent for further cooking in a pan of water, oven or multicooker. The finished holiday ham has high taste and an original appearance when cut, which no gourmet can resist.

Homemade Turkey Ham

This delicacy will be appreciated by people who adhere to the rules of a healthy or dietary diet, since, along with high quality and unsurpassed taste, it has a very low calorie content. The preparation is no different from that used in the case of pork, only the main component is turkey meat. Moreover, if you take only the breast, the ham will turn out to be dry, the legs will be fatty, and the mixture of both types of meat will give the final product exactly those taste qualities that will make it the king of the table.

How to cook homemade chicken ham (diet ham)

The chicken delicacy will satisfy the needs of those gourmets who take care of their figure and health. Chicken ham in a ham maker is especially popular among sausage lovers due to its dietary content, tenderness and excellent taste. The cooking process is not complicated, you just need to follow the recipe technology, which is no different from making classic pork ham. As in the case of turkey, to increase the juiciness of the dish, you should use a mixture of breast and legs in equal proportions. This is the main nuance that enhances the taste of chicken ham.

Recipes for sausage in a ham maker

Not only ham can be cooked in this unique kitchen appliance. The device is also ideal for cooking various sausages. Their recipes are gaining more and more popularity and variety every day, as the result is a natural, delicious product that allows amateur cooks to fully express their creativity.

Ljubitelskaya sausage in a ham maker

You should start learning how to cook sausages in a ham maker with everyone’s favorite amateur sausage with fat. It is this variety that is used not only for sandwiches, but also as an ingredient in okroshka, salads and solyanka. Features Cooking amateur sausage in a ham maker involves some nuances.

Components required:

• meat, pork and beef, 350 grams each, passed through a meat grinder;
• lard, 150 grams, cut into small cubes.

These ingredients are thoroughly mixed, adding salt and ground pepper to taste. Then milk is poured into them, 15% of the mass of the minced meat. A baking bag inserted into the ham maker is filled with the finished semi-finished product and everything is sent for heat treatment, which will take approximately 60 minutes.

The recipe according to which real Gostov doctor’s sausage is prepared in a ham maker is especially appreciated. Each of us has known its taste since childhood. At that time, no flavor enhancers or flavoring agents were used for its preparation, and all the ingredients included were exclusively natural.

According to GOST, it was prepared as follows:

• 0.5 kilograms of beef, 1.5 pork and 1.2 brisket are minced in a meat grinder with a 3 mm grid. All meat must be of the highest quality;
• the resulting minced meat is transferred to a blender and whipped with the addition of 0.3 ml of ice water, chicken egg, salt and spices;
• After the mass becomes homogeneous, it is tightly filled into a baking bag and sent to cook for an hour.

A good taste effect will be achieved if, while whipping, add a pinch of allspice and ground nutmeg to the minced meat.

Boiled Estonian sausage

For this sausage, the taste of which is also familiar to almost everyone, according to GOST, the following are used: beef 350 grams, pork 250 grams, bacon 600 grams, potato starch 60 grams, half a liter of ice water, salt, garlic and a mixture of peppers. The cooking process is the same as in the previous recipe. A distinctive feature is the preliminary preparation of products. Here, half of the bacon is scrolled in a meat grinder with a 3-millimeter grid, and the second is cut into small cubes and added to the minced meat, which has undergone the process of beating in a blender.

Ukrainian homemade sausage

This type of delicious sausage is prepared exclusively from pork, which is taken in an amount of 1200 grams. A necessary addition to it will be 300 grams of cheek. The subtlety of making sausage is that the meat products are not minced through a meat grinder, but are cut into fairly small cubes. This is easier to do when the meat is slightly frozen.

Further addition of spices and cooking in the ham maker are no different from those described in previous recipes, or those available in the recipe books included with the ham maker. A highlight that affects the taste of Ukrainian sausage is the addition of a small amount (40 grams) of cognac to the minced meat prepared according to GOST before cooking.

Sausage in a chicken ham pot

Chicken sausage prepared in a unit for homemade ham is a completely dietary dish, especially if breast fillets were used. The best spices for boiled chicken sausage are French herbs and curry seasonings, ground black pepper, paprika and garlic. The cooking process itself is identical to the previous variations - all ingredients are passed through a meat grinder with a fine grid, thoroughly beaten in a blender with the addition of ice water and placed for further cooking in a baking bag inserted into the bowl of the ham maker.

Sausage in a turkey ham pot

The sausage product prepared according to this recipe will also not leave anyone indifferent. The subtlety of this type of sausage is that it is prepared according to the Ukrainian type, that is, to the minced meat minced in a meat grinder with a minimum grid and then beaten in a blender, in addition to spices and salt, the same amount of pork lard, cut into small cubes, is added. After the minced meat, prepared according to all the rules, has been left in the refrigerator for three hours and has ripened, it is transferred to a ham maker and sent to cook for an hour and a half until cooked.

Hello. Review of another device designed for cooking. This time again a ham dish.

The goods are shipped from a warehouse in Moscow and delivered by Russian Post, arriving quite quickly.
The ham maker comes in a gray cardboard box with instructions for preparing the ham printed on it.




The device is made of stainless steel with a sheet thickness of 0.9 mm. When you pick it up, you get the impression of a solid and reliable thing. Dimensions 16.5 x 10 cm


Consists of a body, a lid with a twist lock, a spring press, and a thermometer is also included. The whole thing weighs 587 g


The body is stamped from a single sheet of metal, the transitions are rounded, easy to clean


Analog thermometer with a probe reaching to the middle of the body,


The press piston can be easily disconnected from the spring. Spring wire thickness 2.5 mm, 8 turns. Length when compressed 2 cm


Let's compare the ham maker with the Redmond type.

Dimensions 17 x 11 cm (l\w)
Weight 387 g
Steel thickness 0.5 mm
Capacity 1350 g

Dimensions 16.5 x 10 cm (l\w)
Weight 587 g
Steel thickness 0.9 mm
Capacity 1050 g
All these parameters differ insignificantly from the point of view of their impact on the final product. But one important indicator is not taken into account here - the pressure of the press. So...

The force to stretch the Redmond spring for fastening is 4 kg, and there are four such springs
To compress the spring to failure on the MF-06C, you need to press with a force of 3 kg.
As a result, we get that the pressure force of the press for Redmond is 0.16 kg\cm2, for the MF-06C it is 0.04 kg\cm2. The difference is fourfold.
To cook ham, you don’t need any special pressure; you don’t have to use it at all; the ham compacts perfectly without outside help during heat treatment.
But when preparing products such as brawn, saltison, boiled pork, rolls, etc. from coarse minced meat, the press is very helpful in compacting the product. Therefore, Redmond type ham makers are preferable here.

Now I'll move on to testing. Since the device is called a ham maker, I will make ham, but since the minced meat for ham must mature for at least a day, I will first prepare boiled pork from pieces of pork.
I cut the pork meat (breast and neck 1:1) into pieces the size of half a matchbox.

The skin is also used; it needs to be finely chopped or minced.


Salt 20 g (2 teaspoons with top). Pepper and garlic are a must, I won’t recommend a dose here, since the tastes here can differ significantly. Stir thoroughly until the pieces begin to stick together.
I cut the required size from the baking sleeve and tie one end with twine.


I compact the meat with a wooden mashed potato masher.

The meat mass should not reach two centimeters to the edges; you still need to leave room for the press spring, which when compressed has a length of 2 cm.
I'm closing. This is where comfort lies. At Redmond, this procedure is sometimes not performed the first time, and the springs tend to break off and dig into your finger, or even fly out at the speed of a bullet, it’s good if not at you.


Here I press with a little force and connect the mating parts of the body and the lid and turn the lid 45 degrees. For Redmond, this procedure causes certain difficulties, since it is necessary to match the rather narrow slots on the lid and on the body.
I put the ham maker in the oven, turn it on 150 degrees for 2 hours, and then 125 degrees for 1 hour.
Time is over. I take the ham maker out of the oven and run cold water from the tap over it to quickly cool. Then I put it in the freezer for the same purpose for half an hour.
I open it.


My actions to forcefully cool the product led to the fact that the fat quickly thickened and a coat of jelly formed around the meat, because the rather weak press was unable to squeeze out the thickened liquid part.


It didn’t turn out what I wanted, but it wasn’t a marriage either. The taste of the product resembles something between stew and boiled pork.


The density is somewhat loose for boiled pork, although fairly thin plastic can be cut

You can chop it finely and add it to hot pasta or buckwheat as a stew.
Or you can put it on bread like boiled pork.


The boiled pork melts in your mouth; after a long heat treatment, the lard has turned into a delicate cream that tastes just like butter.
Now it’s clear that in this ham maker, in order to maximally free the product from liquid and compress it, you should not force it to cool. Then the press will slowly squeeze out the liquid part.

Cooking ham.

Coarse minced pork neck is made. On a meat grinder there are these grids and a knife:


The minced meat is cooled in the freezer until lightly frozen. For salting, I use a salting mixture containing sodium nitrite in a 1:1 ratio with regular salt. Dose 20 g/kg. Spices to taste. 150 ml ice water. I knead all this with my hand wearing two rubber and cloth gloves (otherwise my hand will fall off from the cold). After 2-3 hand movements, the water magically disappears and is absorbed into the minced meat. I knead until the minced meat turns into one dense mass, all the pieces of minced meat stick together.
I put the minced meat in the refrigerator to mature. It can be for a day, or it can be for five; the longer the minced meat ripens, the more sausage flavor the final product gets. But you need to keep in mind that microbes don’t sleep either, and if the temperature in the refrigerator is more than 8 degrees, you shouldn’t risk it and it’s better to limit it to 1-2 days. In order not to make minced meat every time, you can immediately prepare several kilograms of minced meat, salt it, and put it in the freezer in these ziplock bags. The minced meat must be distributed throughout the bag while squeezing out the air and closing the lock. You will get a layer of minced meat 3-4 cm thick, which will not take up much space in the freezer

A day has passed, I take the minced meat out of the refrigerator and stuff it directly into the ham maker with a masher, without any bag, like the guys from YouTube. Fits 1150g.


But that's it. Actually, according to the instructions, the capacity is 1000 g. If the minced meat is placed directly into the ham maker, I recommend placing a piece of cling film between the piston and the meat, otherwise you will then have to pick out the minced meat from the holes on the piston with a toothpick


I set the thermometer and put the ham in the oven. In addition, I place a baking sheet on the bottom of the oven and fill it with water.


I first set it to 50 degrees to adapt the cold minced meat for 1 hour. Then I set it to 80 degrees for 2 hours. If your oven has forced convection (built-in fan) then there will be no problems. But in a conventional oven, the temperature inside the loaf at 80 degrees does not rise above 62 degrees. Therefore, you have to raise it to 90 -95 degrees, only then the temperature inside the loaf will reach the required 72 degrees. This will take another half hour.

The second option is to cook the ham by placing it in a pan of water. Water has a large heat capacity and there is no need to do tricks with temperature here, but devices that will maintain a constant temperature of 80 degrees in a container with a ham maker are not nearly as common as electric ovens.

Finally, the long-awaited 72 degrees on the thermometer. I remove the ham from the oven and immediately into cold water. Here it will cool faster to an acceptable temperature.


I open the lid and pull the spring, judging by the video on YouTube, the loaf stuck to the piston should come out behind it. But it was not there. The piston calmly came off, leaving the loaf inside. I did everything I could to pour hot water over the ham maker, and shook and knocked, all in vain. And you just had to run a narrow knife in a circular pattern along the walls.

And finally the desired product was born.


Small cavities on the entire surface are pockets of broth edema, acceptable for a homemade product. But unevenness in the base is a consequence of loose packing, you need to be more careful.


1150 raw materials included, output weight 1050 g. Weight loss 100 g... Considering that 1000 g of pure meat was required, not bad.
Despite the fact that the minced meat matured within 24 hours, the ham has a typical sausage taste and pronounced aroma. The consistency is dense and elastic.

The good thing about ham is that it can be eaten not only cold, but can also be used to prepare many delicious dishes very quickly. Fried ham with..., and after “with” you can add pasta, stewed cabbage, potatoes, etc., etc. Even pearl barley, which is unloved by many, will be tangled with ham on both cheeks. And of course the classic - fried eggs and ham.

Weight loss when cooking boiled pork is 25%, ham 8.5%. This can even be seen by the pistons being at different levels.


Appearance of boiled pork (left) and ham.

To prevent drying out, place the ham in cling film.


Well, in conclusion, I’ll prepare boiled sausage. To do this, almost frozen pork + beef in any ratio is scrolled twice on a 3 mm grid. All other steps are the same as when preparing ham. Before filling the ham pot, salted bacon (100g per kg of minced meat) is added to the minced meat, cut into frozen cubes of 5 x.5 mm.


This time I placed cling film between the piston and the minced meat.


This time I will cook it in water. To do this, I bought a 7-liter galvanized bucket and a sterilization stand at a local hardware store. In addition, you need an electric stove, and most importantly a thermostat.
I'm doing this setup. I set the temperature on the thermostat to 79.5 degrees, hysteresis 1.5 degrees. I turn it on and the process begins.




2 hours and 20 minutes passed and the ham thermometer showed the desired 72 degrees, much faster than in the oven. I’m cooling it. I’m trying to get the sausage out of the ham maker in the same way as the ham, but it didn’t work out that way. The loaf didn't want to go outside. Only after repeated shaking and cutting around with a knife was it possible to remove the loaf, which had been fairly cut with a knife.

Conclusion - under no circumstances should you load small minced meat directly into the ham maker. Be sure to use a baking sleeve or similar. Yes, and it’s better to make ham up your sleeve, too.
Nevertheless, the sausage turned out, although with small pockets of broth swelling, it was unusually dense compared to the meat-processing plant. But the taste is exactly the same - sausage.

One more thing - when adding pieces of lard to minced meat, you need to scald them with boiling water, I knew this, but I didn’t do it on purpose. And indeed, unscalded pieces of lard tend to fall out when cut.
Well, it's time to wrap things up.
If you use the ham maker regularly, then working with it will not cause any inconvenience, all operations will be worked out. The possibility of not using expensive sausage casings and a sausage stuffer very quickly pays for the seemingly high price. Of course, sausage without a casing is not sausage, but the ease of preparation and the ability to not use additional equipment will sometimes tempt you to make sausage in a ham maker. Well, the monumentality of the execution allows us to think that this ham can be passed on from generation to generation.
Thank you for your attention.