Raw ham and cured products place the highest demands on even salt distribution, controlled water activity and structurally stable curing. Traditional dry curing processes are time-consuming, difficult to reproduce and often lead to salt gradients, edge hardening or weight loss.
Maku technologies enable targeted process shortening, greater product safety and consistent premium quality - from traditional jamón to modern raw cured products.
Key challenges:
Salt gradients between surface and core
Very long curing and resting times
Structural hardening on the surface
Gentle redistribution of the pickle brine
Even penetration into dense muscle zones
Stabilization of the raw structure before maturing
Even salt distribution along the muscle
Reduction of the classic dry curing time
Controlled water activity right from the start
Our recommendations for processing
Central challenges
Uneven brine distribution
Juice leakage during cutting
Unstable pane quality
Precise multi-zone injection
Uniform protein activation
Stable yield with reproducible results
Intensive protein extraction
Building a stable bonding structure
Juicy, sliceable products
Our recommendations for processing
Central challenges
Very long drying processes
Hard edge zones with a soft core
Uneven color and texture
Mechanical structure opening
Even moisture distribution before drying
Reduction of stresses in the product
Even distribution of salt and functional substances
Accelerated water release in the core
Uniform color and texture
Our recommendations for processing
