1. Definition
Dry sausage is a raw, minced product, stabilized by acidification and dehydration; it is therefore a fermented product whose characteristic flavor gradually emerges during the drying process – affinage.
The fresh minced product (mêlée), with a lipid content of around 20-22%, is stuffed into natural, artificial or synthetic casings of widely varying sizes (from 20-22 mm to over 100 mm). Subsequently, an acidification process – drying produces the dry stabilized product, whose final water activity A w is generally between 0.85 and 0.90.
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Current standards
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Definition
Composition
Economic data
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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...
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