Liha töötlemine
2004). The processing or crossed with Duroc, that are bred exten-
technology for the production of dry-cured sively and fattened with acorn and grass
ham is discussed in this chapter. essential for the final characteristic and
351
352 Chapter 20
intense flavor of the product (Toldrá et al. carefully controlled under the Consortium
1996; Carrapiso et al. 2003; Cava et al. 2004). specifications, since these hams have a PDO.
The four PDOs of Iberian ham in Spain Processing time may take 12 months or
are Dehesa de Extremadura, Guijuelo, los longer. Italian San Daniele hams also have a
Pedroches, and Jabugo. An Iberian ham PDO and are produced in the northeast of
ready for consumption is shown in Figure Italy in a minimum of 12 months.
20.1
annaabi.ee 
