Last Update: 6 Jan 2022.
6.2 Curing procedures: Category 1 – Dry cured ham
Ham & Cooked Pork / Injection and curing procedures
6.2.1 The raw pork material being cured shall be in the form of either whole bone-in legs, legs which have been partly or completely boned, or individual leg muscles which are subsequently reassembled before cooking.
6.2.2 Curing shall be carried out by using dry ingredients. Permitted additives (caramelised syrups, honey, purees and sauces) may be added after the dry cure application.
6.2.3 The pork muscles, if cured individually or in groups, shall be restricted to the following major muscles- topside, silverside, thick flank, chump or muscles from the oyster region (but excluding the primary hock) of the leg. Single or mixtures of all five muscle types may be used to form the ham.
6.2.4 The curing mixture shall be applied dry to all accessible surfaces of the meat.
6.2.5 Dry-cured ham may be cured in a variety of ways but only using only those ingredients listed in clause 5.2.1 and 5.2.2.
6.2.6 Whole boneless legs or individual muscles may be massaged or tumbled during the curing process, but this shall not cause significant breakdown of the pork.
Documented procedures, work instructions, recipes and in- house specifications for the operation and management of the process. Examples of production records since the last audit Visual inspection of product to verify adherence to specification.