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Georges SOLIGNAT : Agricultural engineer - Teacher at the École nationale des industries du lait et de la viande (ENILV) in La Roche-sur-Foron, France
INTRODUCTION
With these two major types of product belonging to the same family of moist cured meats (cooked for ham), we're entering a booming technological field: the hydration of undestructured muscle.
Cooked ham, made in France to the highest quality, is the ultimate dietary product: low in salt and fat, always available in the fridge... It's self-sufficient, but can be cooked just as well. That's the beauty of this noble product, which represents the "reconciliation" between industry and tradition.
As for the lardons-poitrines set, it's a perfect illustration of the evolution of charcuterie from a traditional image to a modern conception of products that meet the expectations of consumers and ready-cookers: culinary aids.
The basic meat materials, the main processing methods and the ingredients and additives have been presented in previous articles. , , . For further information, please refer to this document.
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Delicatessen products — Wet cured: lardons, cooked ham
Breasts, bacon
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