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7. Conclusion
In the future, progress will have to be made with ferments, whose full potential can only be achieved if they are given time to act: in the case of dry sausage, an evolution of the "top-of-the-range product" concept is absolutely essential. In this area, it is urgent to draw inspiration from the work done for dry-cured ham (cf. .
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Conclusion
Economic data
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Dry-cured ham
National production of dried hams currently exceeds 50,000 t (statistics from the Fédération française des industriels charcutiers, traiteurs, transformateurs de viandes FICT (2003): around 52,000 t), including approximately 1,000 to 1,500 t of dried walnuts.
Of this total, bone-in hams account for just over 8,000 t. Italian and Spanish...
Bibliography
File references [F 6 506]
Some recent theses
Standardization
French Standards Association AFNOR
- Contrôle par comptage du nombre d'individus non conformes, dans le cas d'un lot isolé. - NF X 06-028 - juin 1987
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