Dry-Cured Ham, ‘<i>Kraški Pršut</i>’, from Heavy Pig Production—A Pilot Study Focusing on the Effect of Ham Weight and Salting
A pilot study was conducted with the aim of adapting the processing of “<i>Kraški pršut</i>”, dry-cured ham, for thighs from heavy pigs. The focus was on the effect of ham weight and salting duration on the quality of dry-cured ham. From a pool of thighs harvested from heavy pigs, a tota...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3620 |
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