NATUREL cured boned pork ham - buffer pH : 5.4

DRY SALTED PORK HAMS WITH BONE

We have a very important production system that is scientifically substantiated for dry salted hams (fresh hams between 9 and 11 kg).
This old curing system is based on the technology of Spanish and Italian meat processors in the 1950s and 1960s and has gradually evolved and been adapted up to this day.
A major advantage of this curing system is a minimal loss of 1/thousand hams for pigs bred locally in Spain and Italy. All other countries export fresh hams to Italy and Spain, but these hams have a loss of minimally 5 and maximally 7/thousand hams. A maximum of 10 meat processors on the world market have knowledge of this superior curing system.
The slow curing process takes 3 to 6 months. The hams can continue to dry for several years while stored.

This is an introduction, intended to inform you that PH Liquid has the knowledge to implement this system and integrate it into your production process.
As we only provide this top technology to 3 to 5 plants per country, please indicate your name, address and job title below in order to obtain the formula and the information.

History

Salt, spices and wine have been used as preservatives for thousands of years.
The use of saltpetre has also been known since time immemorial. In 1891, Polenski discovered that nitrate is converted into nitrite during the curing process. Eight years later, K. B. Lehmann observed that the red colour of cured meat is entirely due to the action of nitrite and not nitrate. In 1901, J. S. Haldane discovered the mechanism behind this process. He demonstrated that the red colour is the result of nitric oxide reacting with the meat's pigments.

In the 1960s and 1970s, biochemist Frank Herreygers conducted important tests with herbal oil extracts on glucose/fructose carriers in brines (flavour enhancers) for lightly salted hams (diet ham).
To date, blends have been used containing coarse sea salt, saltpetre and herbal oil extracts to successfully prepare the DIET HAM production system. Lightly salted hams are cured with a buffer pH value of 5.4 for 9 to 12 months before obtaining their full colour, flavour, aroma and texture.
Four European cured hams (from Spain, Italy, France and Belgium respectively) were tested by a tasting panel consisting of 10 people, who ranked the hams on a scale from 1 to 10. The test produced the following result:

Spanish ham	score 9
Italian ham	score 8.5
French ham	score 8.25
Belgian ham	score 8.25

Belgian hams are often produced from the pig breed Piétrain.
Piétrain is a Belgian breed of pig that was bred exclusively in the village of Piétrain near the city of Jodoigne between 1920 and 1950. It is white with black spots.

The breed stems from crossing the Belgian Landrace with English Berkshires imported after the First World War due to a lack of breeding pigs. In those days, pigs were not only raised for their meat, but also for their lard. When prosperity increased after the Second World War, the demand for high-quality pork grew accordingly

• https://www.vlaanderen.be/publicaties/ontstaan-en-evolutie-van-het-pietrainras-deel-1
• https://www.vlaanderen.be/publicaties/ontstaan-en-evolutie-van-het-pietrain-ras-deel-2-editie-2004

Source: Frank Herreygers, Biochemist