2. Composition
2.1 Formulation. Role of additives and ingredients
Dry-cured ham is preserved by lowering the water activity A w (salting/drying). For this reason, only the salting mixture is used as a surface deposit on a perfectly cooled product (dry salt salting). The composition of the salting mixture is limited to 2 or 3 additives/ingredients:
coarse sea salt, usually dried (slow, even dissolving) ;
saltpetre quite often;
sugars, sometimes (dextrose, sucrose) ;
spices, quite rarely.
Some technologies (Bayonne, for example) use coarse rock salt (refined salt, or even...
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Composition
Manufacturing
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