Accelerated Dry Curing of Pork Legs (Hams): A Review

Dry curing of pork legs produces a product with unique flavor. However, the process is labor intensive and time consuming and is partially responsible for dry cured ham being less competitive in the marketing arena. Dry curing can be accelerated through production techniques such as tumbling, blade tenderizing, microbial inoculation, use of nitric oxide and processing as skinned and/or boneless legs. These techniques are discussed and the major benefits and limitations are noted. Although these processes can accelerate dry curing, more research is needed to determine the optimal conditions needed to expedite the dry curing process and ensure color uniformity and stability, aged ham flavor and sufficient weight loss to conform to regulatory requirements.