Description
Dry‑curing of Andean meats combines high salt concentration with controlled aging to lower water activity and promote proteolytic and lipolytic reactions that yield characteristic flavors.
Technical
During aging, endogenous proteases such as plasmin and cathepsins hydrolyze myofibrillar proteins, generating flavor‑active peptides, while lipases liberate free fatty acids that undergo oxidation to form aldehydes and ketones. The salt coating reduces water activity below 0.85, inhibiting mesophilic bacterial growth, and the low temperature (10–15 °C) preserves protein integrity.
Science
Primary Reaction
Proteolysis and lipolysis leading to flavor peptides and free fatty acids
Sensory Profile
Aroma ()
savorymeatynuttyumamilightly sweetearthymineralsmokyaged