AIMTo produce a cured ham from Iberian pork legs in a new format, low in sodium and high in bioactive peptides. To achieve this, the traditional curing system will be improved, resulting in a piece of ham with a uniform shape, easy to slice, free of imperfections, and available in whole pieces, half pieces, quarters, eighths, and slices.

CALL FOR PROPOSALS: Project in cooperation within the CHALLENGES – COLLABORATION 2017 call

AGREEMENTS: This is a four-year project developed through a collaborative effort between Aorma Ibérica SSerrana, SL, the Metal Technology Center, and the University of San Antonio de Cartagena.

PHASES: Duration 35 Months (April 2018 and March 2021)

1st PHASE RESULT:

During the first year, a literature search was conducted on various changes in the process that could increase the ham's aroma, the concentration of bioactive peptides, and reduce salt content. The necessary techniques for the physical-chemical, compositional, microbiological, biochemical, and sensory characterization of the hams obtained were developed.

Based on a literature review, a new process has been designed to obtain boneless hams from Iberian pork, reduced in salt and rich in bioactive peptides. Some of the process's conditions have been modified, such as salting time, salt granulometry, and humidity and temperature during the drying and storage phases.

The effectiveness of this process has begun to be evaluated by monitoring the compositional, microbiological, biochemical, and sensory parameters of the processed hams. The first results have been obtained from the compositional and mineral analysis of the Iberian hams used as raw material and from the study of salt diffusion during the post-salting phase.

This project is funded by: FEDER/Ministry of Science, Innovation and University – State Research Agency/Project RTC-2017-6319-1