Procedure for production of Serrano ham Patagonian

摘要

A procedure for production of Serrano ham Patagonian obtained a Biotype of Pig Cattle with Certificate of Patagonia.After each graudalmente fanenada res is cooled with a Moisture content of between 95% and 98%. The Cattle sonmarc adas and delivered to Cut the legs within 72 hours after the operation.Then a stage of weight Classification and Marking of each Leg.A Salting Stage based on each piece consalmuera Rub for 3 minutes, leaving Rest each piece covered by a layer of 0.5 / 1 cm.Brine, proceeding alresalado every two days.A stage of Brushed to remove any remaining Brine and washed in cold water (2 * / 3oC) to obtain R Salt concentration values between 2% and 5%.Then a Drying process which consists of a First stage of Drying during 24 / 36 hours y6u00b0c between water temperature and relative humidity between 95% and 98%,A Second Stage atempe temperature of 18C + / - S and humidity between 70% and 80% by injecting Air avelocidad 0.3 / 0.5 m / sec.To obtain a decline of 15% + / - 1% by weight of the fresh Piece, and a third stage by amending the securities environment relative humidity of 55% to 60%.To obtain a reduction of the Order of 20% + / - 1% for each piece Fresh.After a stage of Matured into a Chamber temperature of 18C + / - S, relative humidity of 35% + / - 5% and airecirculante speed of 0.3 / 0.5 m / sec.To obtain unamerma 25% + / - 1% of fresh Weight of the leg.