Catalonian Butchers to Launch Dry Cure Study
SPAIN – A Catalonian butchers in the Gorino region is teaming up with the Institute of Agri-Food and Technology (IRTA) to research beef dry curing techniques.
10 July 2013
1 minute read
Based in Olot in the far north east of Spain, the Planaguna family is hoping to collect data over a six month period to improve understanding around the dry curing process.
The family hopes to discover optimal ageing conditions for taste, tenderness, aroma and flavour.
Results attained from the study will supplement various dry-curing techniques picked up by business visits to Paris, London, New York and Sydney.
The results will be formally presented at a conference to be organised by the IRTA.
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