EU RESEARCH PROJECT WILL TRY TO REDUCE CURED HAM SALT CONTENT
March 1st, 2014
A EUROPEAN Union (EU) research project is to develop a new system of controlling the salting stage during dry-cured ham processing, aiming to reduce salt content. The ‘PROCURED’ initiative aims to cut the amount of salt in the production of dry-cured meats, such as prosciutto, lardo, bresaola, capicola, guanciale and soppressata.This comes in response to a widely acknowledged need that dry-cured ham processors improve the technology to control the salting treatment of their products, said a European Commission note.It said: “Salt is used to prevent bacteria ...
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