Production Techniques

Traditional techniques include some simple operations consisting essentially of the preparation of anatomic fractions, the addition of sodium chloride mixtures and of varying ingredients, and the maturation of the product for varying lengths of time in appropriate environmental conditions, the latter being traditionally influenced by climate. In any case, the start of production coincided with the coldest season of the year.

Many present-day techniques are the same as traditional ones, and the optimal ther-mohygrometric conditions are obtained utilizing appropriate air conditioning systems.

This chapter addresses the problems linked to the preparation of ham, which is considered one of the most important examples, and describes the most significant differences between this product and others. Table 1 is a general scheme of the preparation of cured ham.

Table 1 Preparation Techniques for Raw Cured Ham



Operating conditions


To prepare products for salting

The elimination of part of the

of the leg

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