PROCEDIMIENTO DE ELABORACION DE PIEZAS DE PRODUCTOS CARNICOS CRUDOS CURADOS DE MUSCULO ENTERO

It comprises a salting stage followed by an air drying and maturation stage of said products, and it is characterized in that it includes the steps of: ai) determining a target amount of salt that each one of said pieces of meat product should have at the end of the salting stage, bi) applying salt to each one of said pieces of meat product during a salting period, to achieve the target determined in stage ai), ci) once a time t1 of said salting period has elapsed, estimating in a non-destructive fashion the amount of salt that each one of said pieces of meat product has, di) next, adjusting the salt content of each one of said pieces of meat product in accordance with the amount of salt estimated in stage ci) and continuing, if relevant, the salting until achieving said target amount of salt, and/or in that it includes the steps of: aii) determining a target weight decrease or target weight loss that each one of said pieces of meat product should have at the end of the drying and maturation stage, bii) during the drying and maturation, weighing each one of said pieces and taking measurements of the accumulated weight loss of each one of said pieces from the start of the preparation process, cii) next, covering a predetermined portion of lean surface of each one of said pieces with a predetermined amount of fat or lard, said proportion and amount of fat being determined in accordance with said accumulated weight loss and with said target weight loss, and continuing with the drying and maturation until achieving said target weight loss.