The meat is seasoned through syringing by injecting the previously prepared brine. The production manager is responsible for establishing the quantity of brine to prepare for each type of product on the basis of the work sheets. Mr Ottavio Motta was one of the first to not add polyphosphates in the production of cooked ham. The high quality of cooked hams of the Alimentari Radice S.r.l Cooked Hams division is due to its wealth of experience in selecting brines which ensure a smoother product and a special aroma. The ingredients, listed on the appropriate operating instructions, are taken from the appropriate warehouse and weighed on the special scales. The mixing of ingredients with the necessary amount of water is carried out in the appropriate cold room. The mixture obtained is appropriately homogenised to ensure the additives are efficiently distributed throughout the mixture. The deboned thighs, placed on a conveyor belt, arrive in a container connected to periodically calibrated electronic scales which show on a corresponding display the weight of the meat to be syringed and the final weight to be obtained. The brine is injected into the meat by a multi-needle syringe, followed in series by a gentle tenderising stage that, through special machinery (visible in the second photograph) uses blades to soften the meat. At this point the syringed thighs move to the subsequent stage, once checked by another manager.