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Fragrant, scented, with a sweet and delicate flavour that melts in the mouth, these are the characteristics of Motta Ottavio cooked ham. This part of the site is aimed at explaining in detail all the reasons and factors that bring about a product of such quality. Before going into detail with photos and explanations, we should firstly explain that all production premises are air-conditioned and refrigerated to temperatures set by law. We must also emphasize that as a first check each processing stage has a manager who works in accordance with rigorous specifications imposed by the production manager, and during and at the end of each day he drafts a summary of the processes carried out (using an appropriate form according to the provisions of standard ISO 9001:2008) and submits it to the production manager, who having examined it, checks and signs it. A second check of the entire production process is provided by the fact that a computer located in the office of the production manager checks according to set and specific parameters all machinery in the company, which includes the temperatures in the cells and in various rooms, churning programmes, cooking times, syringing proportions etc., immediately alerting as to whether there is any change in the production process, thus allowing any immediate action to be taken to prevent damage occurring to the finished product. The production manager identifies and plans the production processes that have an impact on quality in order to ensure that these are carried out under controlled conditions. He therefore carries out an analysis of the related dangers both to the finished product and to the production process and identifies the critical points to be kept under control (CCP) to ensure the health and hygienic quality of the finished product (HACCP system).