tion. The size of this area depends

tion. The size of this area depends on the
different types of hams. Hams are classified
by pH and weight, as the amount of salt is
proportional to each individual weight.
Pre - Salting
The main goal of this stage is the incorporation of nitrate on the surface of the ham.
Hams are weighed and then rubbed on their
external surface with the curing salt (a
mixture of sodium chloride and potassium
nitrate) to get a fi nal nitrate concentration of
150 mg kg
−1
inside the ham. Some nitrite may
also be added. In some cases, the curing salt
may be directly applied in the salting stage
(i.e., for French and country - style hams).
Nitrate is not a preservative but is slowly
reduced to nitrite by the enzyme nitrate
reductase, a bacterial enzyme present in the
natural flora (i.e., Micrococcaceae) of ham,
and thus serves as a slow source for the generation of nitrite inside the ham. Nitrite is
very effective as a protective agent against
botulism (Cassens 1995 ). The European
Union allows a maximum addition of
150 ppm potassium nitrate or 300 ppm for the
combination of potassium nitrate + sodium
nitrite, while the United States allows
156 ppm sodium nitrite (1/4 ounce per 100
pounds of meat).
Salting
This stage is carried out to assure the penetration of salt into the ham. Salt exerts important
functions in the ham, such as an initial reduction of a wand inhibition of the growth of
spoilage microorganisms; it facilitates the
partial solubilization of myofibrillar proteins
and gives a characteristic salty taste to hams.
The incorporation of salt depends on the
type of ham and the country of origin. For
instance, in the case of Parma hams, the
amount of salt to be added is proportional to
the weight of the ham. Salt is applied on the
external surface of the hams, spread evenly