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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Detalles Bibliográficos
Autor: Toldrá Vilardell, Fidel
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
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spelling Manufacture of artisanal dry-cured hams: a European perspectiveToldrá Vilardell, FidelConsumptionDry-cured hamDryingHamLipolysisMeat productMediterranean foodProteolysisRipeningmeat productsDry-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.Peer reviewedOxford University PressToldrá Vilardell, Fidel [0000-0002-9843-0193]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202620262026info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/430280https://api.elsevier.com/content/abstract/scopus_id/105035680241reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésAnimal frontiers : the review magazine of animal agriculturehttps://doi.org/10.1093/af/vfaf055Síinfo:eu-repo/semantics/openAccessoai:dnet:digitalcsic_::0168d29f0e369599c25fb921a1b4e67d2026-05-22T06:33:51Z
dc.title.none.fl_str_mv Manufacture of artisanal dry-cured hams: a European perspective
title Manufacture of artisanal dry-cured hams: a European perspective
spellingShingle Manufacture of artisanal dry-cured hams: a European perspective
Toldrá Vilardell, Fidel
Consumption
Dry-cured ham
Drying
Ham
Lipolysis
Meat product
Mediterranean food
Proteolysis
Ripening
meat products
title_short Manufacture of artisanal dry-cured hams: a European perspective
title_full Manufacture of artisanal dry-cured hams: a European perspective
title_fullStr Manufacture of artisanal dry-cured hams: a European perspective
title_full_unstemmed Manufacture of artisanal dry-cured hams: a European perspective
title_sort Manufacture of artisanal dry-cured hams: a European perspective
dc.creator.none.fl_str_mv Toldrá Vilardell, Fidel
author Toldrá Vilardell, Fidel
author_facet Toldrá Vilardell, Fidel
author_role author
dc.contributor.none.fl_str_mv Toldrá Vilardell, Fidel [0000-0002-9843-0193]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Consumption
Dry-cured ham
Drying
Ham
Lipolysis
Meat product
Mediterranean food
Proteolysis
Ripening
meat products
topic Consumption
Dry-cured ham
Drying
Ham
Lipolysis
Meat product
Mediterranean food
Proteolysis
Ripening
meat products
description 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.
publishDate 2026
dc.date.none.fl_str_mv 2026
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/430280
https://api.elsevier.com/content/abstract/scopus_id/105035680241
url http://hdl.handle.net/10261/430280
https://api.elsevier.com/content/abstract/scopus_id/105035680241
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Animal frontiers : the review magazine of animal agriculture
https://doi.org/10.1093/af/vfaf055
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Oxford University Press
publisher.none.fl_str_mv Oxford University Press
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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