{"id":2210,"date":"2024-04-24T20:56:50","date_gmt":"2024-04-24T18:56:50","guid":{"rendered":"https:\/\/www.blog.ibericomio.es\/the-innovation-that-could-revolutionize-iberian-ham-production\/"},"modified":"2024-10-21T10:57:20","modified_gmt":"2024-10-21T08:57:20","slug":"the-innovation-that-could-revolutionize-iberian-ham-production","status":"publish","type":"post","link":"https:\/\/www.ibericomio.es\/blog\/en\/the-innovation-that-could-revolutionize-iberian-ham-production\/","title":{"rendered":"The innovation that could revolutionize Iberian ham production"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Innovation is continuous in all areas and also in the production of Iberian ham.\nhow can chestnuts influence the production of hams? <\/p>\n\n<p class=\"wp-block-paragraph\">Let us first understand the basics of ham curing.\nThe process of <strong>making Serrano or Iberian ham<\/strong> requires <strong>salt <\/strong>to extract the water from the meat so that the<strong> ham&#8217;s natural curing process<\/strong> can take place.\nAs far as we know, it <strong>is not feasible<\/strong> to produce <strong>a cured ham without salt<\/strong>.  <\/p>\n\n<p class=\"wp-block-paragraph\">In addition, from a<strong> food safety perspective,<\/strong> <strong>salt <\/strong>plays an <strong>important<\/strong> role in the final product we obtain.\nSalt not only <strong>extracts the water from the ham<\/strong>, it penetrates the ham and thus <strong>the microorganisms that can grow in the ham<\/strong>, since there is no water, <strong>cannot develop.<\/strong>\nWe already know that <strong>salt<\/strong> has a <strong>preservative effect<\/strong>.\nIn addition, it also <strong>improves<\/strong> the <strong>characteristics of the ham<\/strong>, especially the <strong>firm, hard consistency of the ham<\/strong>, which allows it to be <strong>cut into thin slices.<\/strong>   <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Salt influences the flavor of the ham<\/strong>, but it also favors <strong>reactions<\/strong> in the ham <strong>that selectively degrade part of the proteins<\/strong> and the lipolytic degradation of the ham&#8217;s fats, giving rise to aromatic flavor compounds that produce <strong>the specific flavor<\/strong> of the ham, the <strong>Umami flavor<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">From a <strong>nutritional point of view<\/strong>, we all know the importance of <strong>moderation in salt consumption <\/strong>in our eating habits.<br\/>The <strong>industry <\/strong>has been<strong> gradually reducing the salt used<\/strong> in the ham <strong>curing<\/strong> process, precisely to adapt to consumer demand.\nAt Ibericomio we have a producer that offers a product with a low salt content, <a href=\"https:\/\/www.ibericomio.es\/jamon-de-jabugo-huelva\/loncheado-jamon-bellota-100-iberico-dulce.html\">Sweet Acorn-fed Acorn-fed Ham<\/a>. <\/p>\n\n<p class=\"wp-block-paragraph\">At present, the <strong>optimum salt point<\/strong> is between <strong>3% and 5%<\/strong>.\nBelow this range, microorganisms can act on the ham and alter it.\nIn some cases, excessive salt reduction has led to hams with an abnormally soft texture.  <\/p>\n\n<figure class=\"wp-block-image size-full is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/04\/Castanas.jpeg\" alt=\"Galician chestnuts may help to reduce the salt content of Iberian ham\" class=\"wp-image-1806\" srcset=\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/04\/Castanas.jpeg 1024w, https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/04\/Castanas-768x512.jpeg 768w, https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/04\/Castanas-600x400.jpeg 600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p class=\"wp-block-paragraph\">However, <strong>science advances<\/strong> and it seems that <strong>it could be possible to cure Iberian hams without salt.<\/strong><br\/>We thought it would be very interesting to introduce you to this company.<strong> <a href=\"https:\/\/enzicas.com\">Enzicas BIO<\/a><\/strong> A <strong>100% Spanish Startup<\/strong>, created in 2022 in the Galician accelerator Business Factory Food.\nEnzicas seeks to respond to the challenges that threaten the food system, <strong>creating new additives<\/strong> based on traditional crops from Galicia.\nOn this occasion the project uses a very Galician product; chestnuts.<br\/>In the case of cured ham, they have recently presented a project in which, <strong>from chestnuts as a substrate, they obtain enzymes that would accelerate the curing process<\/strong> of meats.<br\/>With their process they would <strong>reduce curing times and therefore costs.<\/strong>\nAt the same time, <strong>the salt content <\/strong>of cured ham <strong>would be reduced <\/strong>.\nThe question now is.\nHow would the absence of salt affect the Umami flavor of the ham?\nWhat could be the next innovation in the production of Iberian ham?      <\/p>\n\n<p class=\"wp-block-paragraph\">Can you imagine that in a few years hams will not need salt for curing?\nOr that Iberian hams could be produced in a few months instead of the minimum of 24 months currently established by RD 4\/2014, the Iberian standard.\nIt would be a revolution for the sector.  <\/p>\n\n<p class=\"wp-block-paragraph\">Innovation is never easy, doing things &#8220;different from the way they have always been done&#8221; is a great challenge, so keep up the good work, Enzicas! We found it very interesting and we will keep a close eye on your developments.<\/p>\n\n<p class=\"wp-block-paragraph\">By the way, speaking of ham and chestnuts.\nDid you know that some pigs are fed with chestnuts?\nIn fact, there is a producer who sells<strong> Iberian ham <\/strong>from pigs fed with <strong>chestnuts<\/strong>.\nWe will talk about that another day.   <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Galician chestnuts may help to reduce the salt content of Iberian ham<\/p>\n","protected":false},"author":1,"featured_media":1808,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[96],"tags":[],"class_list":["post-2210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iberian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Innovation in the production of Iberian ham using chestnuts<\/title>\n<meta name=\"description\" content=\"Innovation in the production of Iberian ham can come from Enzicas. Reducing the salt content of cured ham.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/the-innovation-that-could-revolutionize-iberian-ham-production\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Innovation in the production of Iberian ham using chestnuts\" \/>\n<meta property=\"og:description\" content=\"Innovation in the production of Iberian ham can come from Enzicas. 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