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PRODUCTION OF THE SPANISH CURED HAM

PRODUCTION OF THE SPANISH CURED HAM. ARETA Josu. Main data about the pig industry. Iberic ham. Flowsheet. Energy,humidity, air supplier. Water. Hams. Reception of raw materials. Storage of raw materials. Salting. Salts. Post-salting. Drying. Mellowing. Storage.

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PRODUCTION OF THE SPANISH CURED HAM

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  1. PRODUCTION OF THE SPANISH CURED HAM ARETA Josu

  2. Main data about the pig industry

  3. Iberic ham

  4. Flowsheet Energy,humidity, air supplier Water Hams Reception of raw materials Storage of raw materials Salting Salts Post-salting Drying Mellowing Storage

  5. Reception of raw materials -Feedstock : -Homologated supplier avoid the bad conditions of the raw materials -Hygienic transport of the hams between 0º and 4º C

  6. Storage of raw materials -Hams Refrigerated chambers -Hygienic facilities -Periodic rotations of the raw material to be sure that they aren´t storaged indefinitely -Good aeration

  7. Salting -Clean the ham and bleed it -Classify the hams by weight and fat content -Rub the hams with nitrit salts and piled up in layers of NaCl -Tempearture: Around 4ºC -Humidity:Very close to the saturation point of the air

  8. Post-salting -Vibrating belt -Brushing -45:90 days in between 3º and 6ºC -Humidity: 80%:90% -Ph: 5,5:6,4

  9. Drying -40:55 days -start the process at 10º raising slowly the tempearture until 30º -The humidity should be from 85% at the start until 70%

  10. Mellowing - The hams get the final characteristics, taste, smell... -12 to 36 months of mellowing -Natural drying, difficult to control the parameters -Between 100-200 kg/m3. -Temperatures between 15-20 ºC. -Realtive humidity around 80%.

  11. Storage -Hygienic place -Enough space -Taking care of not damage the hams

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