Overview
FrançaisRead this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHOR
-
Georges SOLIGNAT: Agricultural engineer - Teacher at the École nationale des industries du lait et de la viande (ENILV) in La Roche-sur-Foron, France
INTRODUCTION
With these two major types of product belonging to the same family of moist cured meats (cooked for ham), we're entering a booming technological field: the hydration of undestructured muscle.
Cooked ham, made in France to the highest quality, is the ultimate dietary product: low in salt and fat, always available in the fridge... It's self-sufficient, but can be cooked just as well. That's the beauty of this noble product, which represents the "reconciliation" between industry and tradition.
As for the lardons-poitrines set, it's a perfect illustration of the evolution of charcuterie from a traditional image to a modern conception of products that meet the expectations of consumers and ready-cookers: culinary aids.
The basic meat materials, the main processing methods and the ingredients and additives have been presented in previous articles. , , . For further information, please refer to this document.
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Delicatessen products
References
References
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
The Ultimate Scientific and Technical Reference