Abstract
Dry-cured “lacón” is a traditional dried and ripened meat product made in the NW of Spain (autonomous communities of Galicia, Asturias, and NW of Castilla y León) from the fore leg of the pig cut at the shoulder blade-humerus joint, following a manufacturing process very similar to that used in the manufacture of dry-cured hams. Raw pieces are firstly dry-salted and then dried and ripened for variable times under appropriate environmental conditions. Depending on the degree of ripening, the final product can be consumed both raw or cooked after a desalting process. According to the aims of the book in which it is included, in this chapter the manufacture process of the dry-cured “lacón” is described in depth also providing very brief information on the biochemical and microbiological characteristics of the final product.
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Acknowledgments
This work was supported by Centro Tecnolóxico de la Carne de Galicia. Thanks to GAIN (Axencia Galega de Innovación) for supporting this book chapter (grant number IN607A2019/01). Authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).
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Purriños, L., Bermúdez, R., Franco, D., Lorenzo, J.M., Carballo, J. (2022). Dry-Cured Lacón. In: Lorenzo, J.M., Domínguez, R., Pateiro, M., Munekata, P.E. (eds) Production of Traditional Mediterranean Meat Products. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2103-5_8
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DOI: https://doi.org/10.1007/978-1-0716-2103-5_8
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