Manufacture of artisanal dry-cured hams: a European perspective
Dry-cured ham has been produced for centuries in Mediterranean countries and constitutes a product that is obtained through a long drying and ripening process of pork legs. There are several types of hams that receive specific names depending on the area where they are produced. The processing time...
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2026 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:dnet:digitalcsic_::0168d29f0e369599c25fb921a1b4e67d |
| Acceso en línea: | http://hdl.handle.net/10261/430280 https://api.elsevier.com/content/abstract/scopus_id/105035680241 |
| Access Level: | acceso abierto |
| Palabra clave: | Consumption Dry-cured ham Drying Ham Lipolysis Meat product Mediterranean food Proteolysis Ripening meat products |
| Sumario: | Dry-cured ham has been produced for centuries in Mediterranean countries and constitutes a product that is obtained through a long drying and ripening process of pork legs. There are several types of hams that receive specific names depending on the area where they are produced. The processing time varies from several months up to 2-3 years and an intense flavor is developed. Mediterranean dry-cured hams are eaten raw, without any cooking due to its good shelf-life. |
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