The supreme discipline of meat production MOGUNTIA FOOD GROUP has the right ingredients for producing dry cured ham Dry cured ham belongs to one of the longest known meat products because it can be made without great technical effort. However, its manufacture is considered one of the supreme disciplines. „In order to produce high quality and microbiologically safe dry cured ham and avoid so called reject batches some important rules must be observed“, says Christian Schütz, head of technical consultancy at the MOGUNTIA FOOD GROUP. Because good taste begins at production. Starting with the selection of raw materials and the right cutting of the meat pieces to curing and maturing. „Here we recommend our Roh-PÖKELFIT® curing aid as well as the corresponding starter culture M8944 09 PökelSTART® CB-CA2“, reveals Christian Schütz. The individual processing steps require specialized knowledge and experience. With their products the MOGUNTIA FOOD GROUP not only brings the right taste and the necessary safety, but also supports the customers with the necessary know-how for the production of raw cured goods. Christian Schütz summarizes the most important factors for the successful manufacture of dry cured ham as follows: „When choosing the meat the pH-value is an important criterion for selecting the right cuts. Furthermore the typical meat defects DFD and PSE must be observed. DFD meat in particular is unsuitable for dry cured goods because its high pH-value makes it inevitable that the goods will spoil. Hygiene and compliance with the supply chain are of course important factors in order to set the course for problem free ripening right at the beginning of refinement. For the curing process we recommend the product series Roh-PÖKELFIT®. With fine spice components, well balanced sugars and the necessary addition of technological substances, it offers the optimum of taste and functionality. Roh-PÖKELFIT® comes in a variety of flavours, for example the mild aroma of South Tyrolean Speck or a strong taste for hearty Black Forest ham. The product range offers many options which are also suitable for salting with and without nitrate. For the necessary product safety and a protection of unwanted listeria the MOGUNTIA FOOD GROUP also carries starter cultures from their own production. Our dry cured ham culture is PökelSTART® CB-CA2. Whether dry curing, wet curing or vacuum curing, our products are suitable for all curing processes. Here as well, temperature control is important. Curing must not be too cold as this would delay the chemical reactions and colour errors could occur. However, temperatures that are too high are also not expedient, as they can lead to premature spoilage of the goods. www.moguntia.com The curing time that takes 2-3 weeks is followed postsalting phase (resting). This is where the ham develops its typical, harmonious ripening aroma and continues to lose weight. This step should take place at 6-8°C. Next is drying and smoking. The right temperatures and the right air movement are crucial for success. The temperature should not exceed 20°C. The air movement and the air exchange should be set to moderate. It goes without saying that only dry hams can be cold smoked. In this way typical errors like dry smoked edges can be avoided.“ The MOGUNTIA FOOD GROUP bundles the development and production of starter cultures with a range of matching quality additives and seasoning mixtures in an almost unique way in Europe. “This means that our customers benefit from efficient processes, optimal product safety and tailor-made solutions that are perfectly adapted to their needs. Of course in our extensive range we also offer tailor-made solutions for the production of dry cured ham. Please do not hesitate to contact us“, says Christian Schütz. MOGUNTIA FOOD GROUP • www.moguntia.com Nikolaus-Kopernikus-Straße 1 • 55129 Mainz • Tel.: +49 6131 58 360 Malberger Str. 19 • 49124 Georgsmarienhütte • Tel.: +49 5401 3370 Perlmooser Straße 19 • A-6322 Kirchbichl • Tel: +43 5332 85550 992 Industriestrasse 19 • CH-8625 Gossau ZH • Tel.: +41 43 8338866 Contact press: Sabine Müller-Weinhold Tel: +49 5401 337 28 [email protected] www.moguntia.com .