{"id":135961,"date":"2022-02-15T13:58:20","date_gmt":"2022-02-15T11:58:20","guid":{"rendered":"https:\/\/concentrol.com\/cured-sausages-and-hams-the-keys-to-the-sector\/"},"modified":"2026-02-16T13:54:04","modified_gmt":"2026-02-16T11:54:04","slug":"cured-sausages-and-hams-the-keys-to-the-sector","status":"publish","type":"post","link":"https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/de\/cured-sausages-and-hams-the-keys-to-the-sector\/","title":{"rendered":"Cured sausages and hams: the keys to the sector"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text uncode_shortcode_id=“115440″]Cured sausages and hams<\/b> are one of the most commercially available products on the food market. Concentrol has been working for some time on researching specific chemical solutions for this sector. With their product lines, they provide a range of possibilities that guarantee optimal <\/span>processing, packaging and transport<\/b>, as well as a range of products related to the <\/span>safety, hygiene, quality and useful life<\/b> of the items.<\/span><\/p>\n

On a global scale, of all the production done in the pork sector, only approximately 9 or 10% is destined for curing. This is a process that requires processing time and added costs, one of the reasons why not all societies choose to make processed cured meats. There is almost no long-term meat preservation culture outside of Europe. The potential customer of this range of products by Concentrol is located in Europe and, especially, in Spain, where mainly those related to cured ham are used, and in Catalonia, where there are also those related to the addition of spices and others.<\/span><\/p>\n

Most of Concentrol\u2019s production focuses on <\/span>cured meat products<\/b>, which is where they have the most variety of lines.\u00a0<\/span><\/p>\n

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CURED PRODUCTS: WHAT DEFINES THEM?<\/b><\/p>\n

There are a number of key concepts that determine the characteristics of the final product.<\/span><\/p>\n

The first defining characteristic is the type of<\/span> raw material <\/b>with which the product is obtained, which can be lean meats, fatty meats or offal. The second question concerns the <\/span>type of animal<\/b> from which the meat comes. The most common are pigs, turkeys, cows, and sheep. We must also take into account the <\/span>previous process<\/b> that the animal goes through: slaughter, cutting, gutting, selection of meat and the final destination, which can be fresh, frozen, or processed. Finally, we must consider <\/span>processed meats<\/b>, which can be fresh, cooked or cured.<\/span><\/p>\n


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\n<\/span>THE PROCESS OF MAKING CURED PRODUCTS: SALTING AND DRYING<\/b><\/p>\n

The meat that will later be used to make cured products is usually subjected to a <\/span>salting and\/or drying<\/b> process, depending on whether they are whole pieces or chopped product, in order to reduce the activity of water (aW), which reduces the risk of bacterial growth and proliferation.<\/span><\/p>\n

Finally, it should be noted that the <\/span>maturation<\/b> process required for these foods makes the manufacturing process of these products longer than some others with the same characteristics.<\/span><\/p>\n

After these processes, these types of products are not stored in chillers to prevent moisture. The shelf life of finished products can be several weeks or months.<\/span><\/p>\n

The drying process of these foods is different depending on whether they are whole pieces such as ham, shoulder or loin, or chopped sausages such as „fuet“, salami or chorizo. We will differentiate the two modalities:<\/span><\/p>\n

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WHOLE PIECES<\/b><\/p>\n

In the case of <\/span>whole pieces of cured ham<\/b>, the production process would be as follows:<\/span><\/p>\n

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  1. Obtaining a <\/span>good raw material<\/b> that has undergone a good process of slaughter, maturation and bleeding, in order to avoid contamination.<\/span><\/li>\n
  2. The lean part is treated<\/b> with animal fats to ensure the absence of water and prevent the proliferation of bacteria.<\/span><\/li>\n
  3. Salting process<\/b>. A layer of curing salts is applied to the hams so that they penetrate the meat for 8 or 10 days, during which time the product is kept in a chiller.<\/span><\/li>\n
  4. Surface washing <\/b>of the ham: The surface salt is removed with cold water and the pieces are transferred to a drying process at a temperature of no more than 6 degrees for at least 6 weeks, while losing moisture.<\/span><\/li>\n
  5. Drying and stewing process<\/b>: The hams are brought to a temperature of between 10 and 15 degrees, during which time the aromas and flavors develop. Afterwards, a stew is made by raising the temperature to about 25 or 30 degrees, which would result in an increase in the sensory effects of the pieces.<\/span><\/li>\n<\/ol>\n

    During all these processes, the pieces will have suffered several water losses (shrinkage), which could exceed 35% of the initial weight.<\/span><\/p>\n

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    CURED SAUSAGES<\/b><\/p>\n

    In order to make a good selection of cured sausages, a number of basic requirements must be taken into account, such as:<\/span><\/p>\n