What You Need to Know
Lactic acid bacteria and mold spores from hay (typically Timothy or meadow grasses) interact with surface proteins while salt draws out moisture. Key reactions include proteolysis by endogenous enzymes and microbial conversion of glutamates to umami compounds.
Imparts distinct herbaceous notes to charcuterie while controlling surface mold growth during aging.
Key Parameters
Temperature
10°C
6°C - 14°C
Time
21 days
10 days - 35 days
Equipment
Breathable aging chamberUntreated hay bundlesCheesecloth
Steps
- 1.
Jambon de Bayonne (Southwest France): Develops signature floral notes
- 2.
Bresaola (Valtellina): Accelerates tenderization
The Science
Primary Reaction
Microbial fermentation and enzymatic breakdown