Temperature, humidity, and ventilation: the parameters that determine the quality of the final product.
Ageing cured meats is a complex process in which environmental control plays a crucial role. In modern industrial cured meat factories, from PDO prosciutto to traditional sausages, cold temperatures and air handling not only preserve the product, but also guide its biological transformation. Precise management of temperature, relative humidity and air velocity directly influences weight loss, colour formation, texture and flavour profile development. It also helps prevent problems such as surface encrustation, one of the main risks during the drying phases. To replicate the typical microclimates of natural cellars within industrial settings, Tecnica del Freddo has combined its experience in industrial climate control with over fifty years of know-how from Madefrigor. As a result, they are able to offer comprehensive solutions for the thermohygrometric control of the curing processes.
The fundamental stages of the production of prosciutto crudo
Each stage of prosciutto processing requires specific thermohygrometric conditions. The final quality of the product depends on your ability to keep temperature, humidity and ventilation under constant control throughout the entire production cycle.
Salting
Salting represents the first fundamental step in the process. At this stage, microclimate control promotes proper salt absorption and helps ensure uniform distribution throughout the muscle mass. Careful management of temperature and humidity allows you to preserve the characteristics of the raw ingredient and prepare the product for the subsequent ageing phases.
Pre-resting
Once salting is complete, the prosciutto is washed, dried and transferred to the pre-resting rooms. During this phase, temperatures and humidity levels are controlled to promote gradual dehydration of the product and allow the salt to distribute evenly throughout the innermost parts of the prosciutto.
Drying and pre-curing
Drying represents one of the most delicate phases of the entire production process. Temperatures are gradually increased to encourage the ageing process to begin without compromising the balance between the surface and the internal parts of the product. Subsequently, during the pre-curing phase, microclimate control becomes crucial to complete the dehydration process and ensure the best storage conditions. Correct air management helps avoid quality defects and promotes uniform development of the prosciutto.
Curing
This is the final and longest phase of the process. During the curing process, the prosciutto gradually develops its distinctive aroma, consistency, and organoleptic characteristics. Maintaining constant temperatures, humidity, and air circulation allows for slow, controlled ageing, which is essential to obtain a high-quality, uniform product.
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A controlled microclimate to enhance each leg of prosciutto
From the first day of salting to the final curing, precise control of environmental conditions is one of the key elements in ensuring quality, safety, and production continuity. This version is much more consistent with Tecnica del Freddo’s history and the company brochure, because it accurately describes the phases that the company has overseen for decades in the Langhirano prosciutto factories.
Alliance for innovation
Tecnica del Freddo is a Madefrigor partner. We combine our technical support expertise with Madefrigor's leadership in the construction of industrial refrigeration systems: perfect synergy for guaranteed success.
