What are the categories of cured meats?

According to Greek legislation, cured meat products are classified based on:
a) whether the meat is minced or not during production,
b) the processing method used: cooked (heat treated), mature (dry) or simply salted and raw (corned).

A) Products made from pieces of meat

  • Mature products. Cured meat made from individual pieces of meat that, following the addition of salt and spices, are left to age in controlled conditions, from 2 to 24 months. These are: prosciutto, shoulder, aged silverside from pork meat as well as pastrami made from beef, goat, sheep or camel meat.
  • Cooked products (heat treated). Cured meats that are made from individual pieces of meat, and are heat treated at 70°C, and possibly smoked, (resulting in complete protein coagulation). These are: ham, shoulder, pork silverside, steak and turkey or chicken fillet.

Β) Products from minced meat

  • Raw products. These are fresh sausages which contain minced meat, mixed with spices and encased in an edible casing (animal intestine). Products that have been smoked or dried to a small degree.
  • Mature products (dry). Cured meats that are encased in a natural or artificial casing and aged (and may also be smoked) in a natural or artificial environment (controlled) for a period of 4-8 weeks. These are: dry salamis and sujuk.
  • Partially mature products (semi-dry). Cured meat that is partially matured in a suitable environment and is then pasteurized and possibly smoked. These are: beer salami.
  • Cooked products (heat treated). Cured meats that are made from finely chopped pieces of meat, and are heat treated at 70°C, and possibly smoked, resulting in complete protein coagulation. These are: sausages, cooked salamis, parizer and mortadella.
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