Curing is a process used in the preparation and preservation of food, in which food products are exposed to specific controlled conditions to allow the emergence of physical and chemical processes that improve their quality, durability, flavor and texture. These processes may include fermenting, maturing, drying, smoking, or adding salt or other spices.
Let's see what cold-cut curing and cheese refinement are, which are the optimal temperature and humidity conditions and how professional refrigeration represents an efficient resource for those who deal with it.
Cold-cut curing
Over the centuries, cold-cut curing techniques have been perfected and adapted to the various local cultures and traditions. In Italy, for example, each region has developed specific curing techniques, which have given rise to a great variety of cold cuts, each with a unique flavor and texture.
The traditional process involves letting the meat mature in a controlled environment for a period of time that can vary from a few weeks to several months, depending on the specific product. During this period, cured meats lose moisture and develop their characteristic flavors through fermentation and maturation processes.
It is important to underline that cold cuts must be cured in precise conditions of temperature and humidity, which vary according to local traditions and the type of cured meat: only by respecting these conditions can a quality, safe and tasty product be obtained.
It is a fundamental process for the production of many varieties of sausages and cold cuts, including ham, salami, pancetta, coppa and various others.
What is the curing temperature and humidity of cold cuts?
The ideal temperature and humidity for curing cold cuts can vary according to the specific type of cold cut, but in general it can be said that:
- The ideal temperature for curing cold cuts is usually between 12 and 18 degrees Celsius: too high a temperature can favor the growth of harmful microorganisms, while too low a temperature can slow down the curing process.
- The ideal relative humidity for curing cold cuts is generally between 70% and 80%; also in this case, too low a humidity can cause excessive dehydration of the cold cut and consequent formation of a hard crust which prevents the release of additional moisture. Conversely, too high a humidity can promote the growth of unwanted mold.
In any case, it is necessary to specify that these are only general guidelines, and that the precise temperature and humidity may vary according to the specific needs of the cold cut and local traditions. For example, some cold cuts, such as culatello, require rather particular maturing conditions.
Furthermore, ventilation control is also another important aspect for curing cold cuts: an adequate air flow helps prevent the formation of condensation on the surface of the cold cut, which could favor the growth of unwanted molds.
Cheese ripening
Cheese ripening also involves chemical and biochemical processes that allow the development of the product’s flavor, aroma and final consistency.
In cheese production, ripening begins after the formation of the curd and its pressing. In this process, the cheese is kept in controlled temperature and humidity conditions, allowing the fermentation of milk bacteria. This process allows the transformation of the sugars into lactic acid, which helps to form the cheese structure and to develop its flavor. As with cured cold cuts, the duration of cheese ripening can vary from a few days to several years.
What is the ripening temperature and humidity of cheese?
Also in this case, the ideal temperature and humidity for cheese ripening may vary according to the type, but in general it can be said that:
- The ideal temperature for cheese ripening is generally between 2 and 16 degrees Celsius. Fresh and soft cheeses often require lower temperatures, while hard and semi-hard cheeses can be ripened at slightly higher temperatures.
- The ideal relative humidity for cheese ripening is generally between 80% and 95%. Soft cheeses usually require higher humidity to prevent drying out, while hard cheeses can be ripened in slightly lower humidity conditions.
Adequate ventilation is also essential for cheese ripening in order to prevent the formation of condensation on the cheese surface.
The advantages of using a curing cabinet
As already written, it is essential to keep a food product in specific environmental conditions for a certain period of time in order to allow cold-cut curing and cheese ripening.
Curing carried out in a natural way involves exposing the food to specific conditions of temperature, humidity and ventilation for prolonged periods: it is usually carried out in places where temperature and humidity are constant throughout the year, such as an underground room or a cellar. However, natural curing does not allow precise control of the temperature, humidity and ventilation of the room, crucial factors for correct curing. Furthermore, not having control over the conditions of the environment implies a higher risk of contamination by unwanted microorganisms.
To guarantee precise control of temperature, humidity and ventilation, Everlasting has developed a range of
refrigerated cabinets for the curing and dry-aging of cold cuts, meats, fish and cheeses, with the help of experts and technicians operating in the meat industry and in the dairy sector: MEATico. A range of reliable, performing and design products obtained thanks to the historical experience in the production of professional refrigeration equipment. In the wide range of products of the MEATico line, different cabinet models are available: one exclusively dedicated to meat dry aging, one exclusively dedicated to the fish dry aging, and an "all in one" model for cold-cut curing, cheese ripening and meat dry aging.
The use of a professional cabinet of this type has several advantages:
- Accurate control of humidity, temperature and ventilation conditions.
- More predictable and uniform curing times, which also allow for more precise planning of the production and sale of cold cuts and cheeses.
- Prevention of contamination: MEATico provides a protective barrier against insects, rodents and other contaminating agents that could compromise the quality and safety of cold cuts and cheeses.
- More rigorous hygiene control: all types of Everlasting professional refrigerated cabinets are designed to simplify cleaning and sanitization, guaranteeing more rigorous hygiene control than traditional cellars.
- Remote monitoring and recording of conditions: MEATico can connect to the cloud automatically via Wi-fi, allowing you to remotely manage the operation and parameters of the cabinet or cold room.
MEATico represents the ideal tool for those who wish to ensure optimal cold-cut and chesese curing with the performance of a modern cellar.
If you need more information about MEATtico and Everlasting's professional refrigeration products, contact the company by filling out the form in the contact section.
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