Discover the secrets of artisanal curing that makes all the difference in our premium charcuterie
Curing: An Ancestral French Know-How
Traditional curing is the soul of artisanal charcuterie. It is during this crucial step that our sausages, coppa, and chorizos develop their complex aromas, their melt-in-your-mouth texture, and their unique character.
At LAKOUM, we perpetuate this centuries-old French know-how while scrupulously respecting the principles of halal certification. A marriage of excellence between tradition and modernity.
What is Traditional Curing?
Definition and Principles
Curing is a natural process of controlled maturation that transforms fresh meat into exceptional charcuterie. During this period, three essential phenomena occur:
1. Progressive dehydration
The loss of water concentrates flavors and allows for the development of the firm texture characteristic of dried sausage.
2. Natural fermentation
Lactic bacteria convert sugars into lactic acid, creating that slight acidity that balances the flavors.
3. Aromatic development
Natural enzymes gradually release the complex aromas that make up the richness of artisanal charcuterie.
Traditional vs. Industrial Curing
The difference between artisanal and industrial charcuterie lies mainly in the curing time and conditions:
| Criterion | Traditional Curing | Industrial Curing |
|---|---|---|
| Duration | 4 to 12 weeks | 1 to 3 weeks |
| Temperature | 12-16°C (variable) | Fixed controlled |
| Humidity | 70-85% (natural) | Artificial |
| Result | Complex aromas | Standardized taste |
Our LAKOUM Curing Method
The Curing Cellars
Our charcuterie is cured in specially designed cellars that replicate the ideal conditions of traditional French cellars:
• Controlled temperature - Between 12 and 16°C depending on the curing phases
• Controlled humidity - 75-80% for progressive dehydration
• Natural ventilation - Gentle and constant air circulation
• Total darkness - To preserve organoleptic qualities
The Stages of Curing
Week 1-2: Drying and Initial Fermentation
Active fermentation phase at 18-22°C. Lactic bacteria begin their work, lowering the pH and developing the first aromatic notes.
Week 3-6: Drying
Temperature lowered to 12-14°C. Dehydration accelerates, concentrating flavors. The characteristic white bloom begins to form.
Week 7-12: Final Curing
Slow maturation phase where aromas reach their full complexity. It is during this period that each recipe reveals its unique character.
Permanent Quality Control
Each batch is inspected daily by our master curers:
• Visual inspection - Checking bloom, color, general appearance
• Tactile inspection - Firmness, elasticity, surface texture
• Olfactory inspection - Aromatic development, absence of defects
• Weight control - Precise monitoring of water loss (target: 30-40%)
Curing According to Products
Dried Sausages: 8 to 12 Weeks
Our dried sausages benefit from the longest curing time. This duration allows for:
• The development of the natural white mold (Penicillium)
• The maximum concentration of aromas (pepper, truffle, Comté, herbs)
• Achieving a firm yet melt-in-your-mouth texture
• The creation of this aromatic complexity that evolves with tasting
Veal Coppa: 4 to 6 Weeks
Coppa, a noble cut from the neck, requires a shorter but equally precise curing:
• Preservation of the natural tenderness of veal
• Development of delicate aromas (pepper, Espelette pepper)
• Maintenance of characteristic marbling
• Melt-in-your-mouth and pink texture
Chorizos: 3 to 5 Weeks
Chorizo, with its high paprika content, undergoes specific curing:
• Fusion of spices with the meat
• Development of intense red color
• Balance between spiciness and sweetness
• Supple and juicy texture
Curing and Halal Certification
Total Compatibility
Traditional curing is perfectly compatible with halal certification requirements. Our curing cellars are:
• Exclusively dedicated to halal certified products
• Regularly audited by the HQC certification body
• Fully traceable from raw material to finished product
• Scrupulously respected at all stages of the process
The White Bloom: Natural and Halal
The white bloom that naturally develops on our sausages is a noble mold (Penicillium nalgiovense) that is perfectly halal. It:
• Protects the sausage during curing
• Contributes to aromatic development
• Is completely natural and edible
• Is an integral part of traditional know-how
Recognizing Well-Cured Charcuterie
Signs of Quality
Here's how to recognize perfectly cured artisanal charcuterie:
By sight:
• Uniform white bloom (sausage)
• Intense and homogeneous color
• Regular marbling (coppa)
• Absence of grey or greenish areas
By touch:
• Firmness without excessive hardness
• Slight elasticity under pressure
• Dry but not desiccated surface
• Appropriate weight (30-40% water loss)
By smell:
• Complex and balanced aromas
• Notes of cellar and noble fermentation
• Well-integrated spice aromas
• Absence of unpleasant odors
By taste:
• Melt-in-your-mouth texture despite firmness
• Aromas that develop progressively
• Appreciable length on the palate
• Perfect balance between fat and lean
Storage After Curing
Prolonging Quality
Once curing is complete, our products are vacuum-packed to preserve all their qualities. At home:
• Vacuum-packed: Store in the refrigerator according to the indicated best-before date
• Once opened: Wrap in parchment paper or cling film
• Temperature: Between 0 and 4°C in the vegetable crisper
• Duration: 5 to 7 days after opening for optimal quality
Expert tip: Take your charcuterie out 30 minutes before tasting. Room temperature fully reveals the aromas developed during curing.
Discover the Result of Our Traditional Curing
Each LAKOUM product is the result of weeks of patient and controlled curing. Taste the difference of truly cured artisanal charcuterie.
French savoir-faire • HQC halal certification • Fast delivery throughout France
The Heritage of Craftsmanship, the Signature of Excellence.