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ABSTRACT
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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
The techniques adopted by a large number of manufacturers for the production of dry-cured hams have their roots in Italian technology (Parma in particular). However, in south-western France, Spanish technology for salting only (short-term burying) is once again being used. In all cases, the ultimate aim is to obtain a product with a low salt content at the end of the cycle (5-6% salt in the muscle).
The basic meat materials, the main transformation processes and the ingredients and additives were presented in previous dossiers. , , . For further information, please refer to this document.
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Delicatessen products — Dry-cured ham
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