Biochemical characteristics of dry-cured lacَn

Dry-cured lacَn is a salted and ripened meat product made in the north-west of Spain from the fore extremity of the pig following a technological process very similar to those of dry-cured ham. The gross composition, the most relevant physico-chemical parameters, the protein extractability, the nitrogen fractions, as well as some fat characteristics, were determined in 21 units of the end-product. With some minor exceptions, the compositional and physico-chemical parameter values do not differ very much from those observed in cured ham and other meat cured-products made from entire pieces. It can be deduced, from the values of the different nitrogen fractions, that dry-cured lacَn, throughout its elaboration, undergoes a very light proteolysis. The values of free fatty acid contents indicate that the lipolysis is also not very intense. However, the peroxide values are higher than those found in dry-cured ham for a similar ripening period.