Description
Dry-cured pork muscle from the neck/shoulder that develops complex flavors through controlled fermentation and aging.
Technical
Lactic acid fermentation initiated by indigenous microbiota or starter cultures converts sugars into lactic acid, lowering pH to ~5.3-5.5. Proteolytic enzymes break down muscle proteins into free amino acids (especially glutamic acid) during aging, while lipolysis releases volatile aromatic compounds.
Culinary Significance
Valued for its rich marbling and tender texture, developing deeper flavor than leaner cuts like lonza. The fat cap protects during aging while absorbing spices.
Science
Primary Reaction
Proteolysis + lipolysis during aging
Parameters
Temperature
13°C optimal
10°C to 16°C range
Time
6 months
3 months – 12 months
Equipment
Curing chamber with humidity controlButcher's twine for tyingpH meter for fermentation monitoring