Clipping Devices and Filling Aids

Pickled and afterwards tumbled meat, e.g. pieces of ham, are filled (through the filling aid “Boy”)
into the prepared cellular skins.

Then, the meat pieces are pressed intensely in the skin by using a BOSS clipping device. Now there remain no gaps between the meat pieces where gravy or fat could settle. After the pressing, the skin is closed with a broad clip.

Now the filled and closed skins can be cooked slowly in hot water or steam. Afterwards it is possible to hang the skins into the smoke.