Dry-cured Mediterranean hams: Long process, slow changes and high quality:A review

The term "curing", in the Mediteranean region of Europe, means a long perio d of aging where an intense enzymatic action develops the distinctive flavo r of dry-cured hams, The traditional process consists of rubbing a mixture of dry curing ingredients over the entire surface of the hams, allowing tim e for uniform distribution of the curing ingredients, and finally, a ripeni ng stage where the product is submitted to different cycles of temperature, humidity and time. The final unique taste and flavor (a complex of sensati ons resulting from the stimulation of odor and taste) are achieved by prote olytic and lipolytic action. This lipolytic and oxidative degradation joine d with the catabolism of amino acids produce volatile compounds, particular ly during ripening under high temperature, which are responsible for the ty pical aroma of dry-cured hams. Raw material (the use of Duroc genetic mater ial in growing pigs and feeding of acorns) and ripening conditions play an important role in dry-cured ham production in this area of the world.