This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture.

Authoritative and cutting-edge, Production of Traditional Mediterranean Meat Products aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.

Inhalt

1. Dry-ripened chorizo

   Irma Caro, Félix Fernández-Soto, and Javier Mateo

2. Sobrasada

   Gema Nieto, Gaspar Ros, Rocío Peñalver, Rubén Domínguez, José Ángel Pérez-Álvarez, Alfredo Teixeira and José M. Lorenzo

3. Botifarra

   Jacint Arnau, Josep Dolcet, and Maria Dolors Guàrdia

   4. Morcilla de Burgos

   Eva María Santos, Ana Díez, Isabel Jaime, Rafael González, and Jordi Rovira

   5. Salchichón

   José Angel Pérez-Alvarez, Manuel Viuda-Martos, Gema Nieto, José M. Lorenzo, and Juana Fernández-López

   6. Androlla and Botillo

   Rubén Domínguez, Mirian Pateiro, Paulo C.B. Campagnol, Marcelo Rosmini, Paulo E.S. Munekata, Alfredo Teixeira, and José M. Lorenzo

4. Dry-cured ham

   Rubén Domínguez, Mirian Pateiro, Alfredo Teixeira, José Angel Pérez-Álvarez, Eva María Santos, Marco Antonio Trindade, Paulo E. S. Munekata, and José M. Lorenzo

5. Dry-cured lacón

   Laura Purriños, Roberto Bermúdez, Daniel Franco, José M. Lorenzo, and Javier Carballo

6. Dry-cured loin

   Rubén Domínguez, Mirian Pateiro, María Elena Sosa-Morales, Jorge Felipe Reyes, Adriana Pazos, Gema Nieto, Paulo E.S. Munekata, and José M. Lorenzo

   10. Dry-cured cecina

   Natalia Ordóñez Gutiérrez, Irma Caro, and Javier Mateo

   11. Salame Felino

   Enrico Novelli, and Emanuela Zanardi

   12. Bresaola Pasquale De Palo, and Aristide Maggiolino
   13. Pepperoni

   Aristide Maggiolino, and Pasquale De Palo

   14. Coppa

   Chiara Aquilani, and Carolina Pugliese

   15. Lukanka

   Iskra Vitanova Ivanova, Clarizza May Diosso, Ilia Iliev, Saso Stojanovski, Penka Moncheva, and Svetoslav Dimitrov Todorov

   16. Sucuk

   Güzin Kaban, Zeynep Feyza Yilmaz Oral, and Mükerrem Kaya

   17. Pastirma

   Mükerrem Kaya, Zeynep Feyza Yilmaz Oral, and Güzin Kaban

7. Alheira

   Alfredo Teixeira, Rubén Domínguez, Jorge Felipe Reyes, José M. Lorenzo, Marco Antonio Trindade, and Sandra Rodrigues

8. Chouriça de carne

   Alfredo Teixeira, Rubén Domínguez, Andrea Carla da Silva Barretto, Javier F. Rey, José M. Lorenzo, and Sandra Rodrigues

9. Entremeada and Paia de Toucinho

   Marta Laranjo, Miguel Elias, Luís Patarata, and Maria João Fraqueza

   21. Salpicão and Paio

   Maria João Fraqueza, Marta Laranjo, Miguel Elias, and Luís Patarata