7. Conclusion
In the future, progress will have to be made with ferments, whose full potential can only be achieved if they are given time to act: in the case of dry sausage, an evolution of the "top-of-the-range product" concept is absolutely essential. In this area, it is urgent to draw inspiration from the work done for dry-cured ham (cf. .
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Conclusion
Article included in this offer
"Food industry"
(
266 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Economic data
-
Dry-cured ham
National production of dried hams currently exceeds 50,000 t (statistics from the Fédération française des industriels charcutiers, traiteurs, transformateurs de viandes FICT (2003): around 52,000 t), including approximately 1,000 to 1,500 t of dried walnuts.
Of this total, bone-in hams account for just over 8,000 t. Italian and Spanish...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
