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Spanish Dry-cured Hams and Fermented Sausages
| Content Provider | Scilit |
|---|---|
| Author | Ruiz, Jorge Pagán, María J. García-Segovía, Purificación Martínez-Monzó, Javier |
| Copyright Year | 2017 |
| Description | Production of dry-cured meat products in the Mediterranean can be traced back to several centuries before Christ. The amount of dry-cured hams and dry fermented sausages is around 19% and 15%, respectively of total manufactured meat products. For dry-cured sausages this value should not be higher than 12%, which could also be valid for dry-cured hams. The varieties of sausages differ in: raw materials, ingredients, degree of chopping, type and diameter of casing and ripening conditions. The sausages are kneaded and stuffed in natural or artificial and subjected to a curing-matured process, with or without fermentation, and optionally smoked, giving them typical aroma and flavour. Quality characteristics Spanish law classifies the dry-cured sausages in the function of the ingredients used in the elaboration process. The essential quality factors of the Spanish dry-cured sausages are mentioned in the quality standard of meat products. Book Name: Mediterranean Foods |
| Related Links | https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/9781315369235-6&type=chapterpdf |
| Ending Page | 170 |
| Page Count | 30 |
| Starting Page | 141 |
| DOI | 10.1201/9781315369235-6 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2017-02-17 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Mediterranean Foods Fermented Sausages Meat Products Dry Cured Hams Spanish |
| Content Type | Text |
| Resource Type | Chapter |
