Charcuterie curing

The charcuterie drying and curing process requires very accurate and precise temperature and humidity monitoring in the storage room.

In charcuterie drying systems, the drying process consists in an initial stage during which the product is heated and acidified, until the first mould appears. During this first stage, the operating field features:

• minimum temperature +15°C - maximum temperature +30°C
• minimum humidity 45% - maximum humidity 99%
• drop in weight according to the product and customer requirements
• average cycle time 4/6 days

Within the charcuterie curing process, after the first drying stage, the product is treated with air at low intensity, lower temperatures and higher humidity and is brought to the final optimal drop in weight.

The operating field in charcuterie curing systems features:

• minimum temperature +8°C - max temperature +16°C
• minimum humidity 65% - max humidity 99%.
• drop in weight according to the product and Customer requirements
• cycle time according to the product and Customer requirements