415 Dried sausage and Charcuterie
Dried sausage and Charcuterie
Dried sausages
Cured Meats
Smoked meats
How to use
- For traditional dry-cured meats (like salami, coppa, or prosciutto), you are aiming for “cellar” or “cave” conditions rather than a standard refrigerator’s environment.
- Ideal Temperature: 10°c to 15°c.
- Above 15°c: Risks the growth of harmful “bad” bacteria and spoilage.
- Below 10°c: The drying process slows significantly, which can negatively affect the final texture.
- Ideal Humidity: 70% to 75% Relative Humidity (RH).
- Above 80%: High humidity promotes “bad” mold growth and can make the surface slimy.
- Below 65%: Can lead to case hardening, where the outside dries into a hard crust too quickly, trapping moisture inside and causing the meat to rot from the center out.
Product Type Guide
| Product Type | Typical Aging Window | Target Weight Loss | Flavor Goal |
|---|---|---|---|
| Salami & Small Sausages | 2 – 12 Weeks | 30% – 40% | Tangy, Peppery, & Firm |
| Small Whole Muscles (Lonzino, Bresaola) | 1 – 4 Months | 35% – 40% | Buttery, Floral, & Silky |
| Large Whole Muscles (Coppa, Pancetta) | 3 – 6 Months | 35% + | Rich, Nutty, & Concentrated |
| Large Hams (Prosciutto, Culatello) | 12 – 36 Months | 30% – 35% | Deep Umami, Sweet, & Complex |