The technology of preparation of traditional delicatessen products, recognized by a national and / or European protected designation, are products whose processing, conservation and maturing methods are consolidated over time and which represent the direct expression of local identity and territorial identity. Seasoned ham, a long-aged cured meat product, prepared according to processing technologies that respond to local traditions, ranks among the most significant products of Italian delicatessen. The characteristics of the raw material, the trimming of the pork thigh, the processing techniques, differ from region to region and often also from province to province. This book illustrates the principles and techniques of processing the pork leg: the characteristics of the raw material, the transformation process, the concepts of humidification and dehumidification, the diffusive phenomena of salt and humidity, elements that contribute to the correct transformation into seasoned cured ham. The main flaws are listed in the final chapter.
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