Spanish dry-cured hams and fermented sausages

Abstract:

Production of dry-cured meat products in the Mediterranean can be traced back to several centuries before Christ. In this area, the environmental conditions throughout the year, with cold winters and hot and dry summers, allowed the production of self-stable meat products when industrial chilling technologies were not available. There is an enormous variety of different regional dry-cured meat products.

Año de publicación:

2017

Keywords:

Fuente:

scopus