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Ripening - Drying Typical amounts may be 20–30 g medium- grain salt per kg on the lean surface and There are two main objectives for this stage: 10–20 g of wet salt per kg on the skin (Parolari (1) to dry the hams till they reach about 32% 1996). In other cases, as in Spain, hams are of weight loss, and (2) to provide enough placed in large containers, fat side down, and ripening time for enzymes to react and con- surrounded by dry salt (usually rough sea tribute to flavor.
Ripening - drying time (starter culture, chemi- had a supply of dried sausages that did not cal acidulant), but in the last half century, spoil for a long time (Bacus 1984). these sausages are manufactured more and Raw sausage ripening and drying used more with the help of starter cultures, or meat, fat, salt, and spice, with no substances sometimes with chemical acidulants.
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