Curing transforms meat into charcuterie. It is time that reveals the aromas.
What is curing?
Curing is a period of controlled maturation. The salted and spiced meat rests under precise conditions of temperature and humidity. During this time, it loses water, concentrates its flavors, and develops its texture.
An industrial saucisson dries in 10 days. An artisanal saucisson cures for 4 to 8 weeks.
Temperature and humidity
Each product has its requirements. Saucisson requires 12-14°C and 75-80% humidity. Coppa prefers 10-12°C. Chorizo tolerates larger variations.
The artisan monitors, adjusts, tastes. Nothing is automated.
The transformations
The natural flora develops on the surface. The fat oxidizes slightly, bringing out notes of hazelnut. Spices infuse the meat. The texture becomes firm yet melts in the mouth.
Time cannot be replaced
You cannot accelerate curing without losing quality. Industrial producers use forced dryers, additives, and shortcuts. The result is dry, without depth.
Artisanal curing requires patience. This is what justifies the price. This is what makes the difference.
The heritage of the gesture, the signature of excellence.