Heat and cold

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All charcuterie have in common a production process divided into two stages in which two opposite and complementary components are fundamental: heat and cold.

For salami the first stage, involving mincing and salting, is conducted cold (in a cold room). The second stage, of curing, is instead in a cool environment at controlled temperature and humidity.

For cured primal cuts (ham, coppa, pancetta), the first stage, involving salting and resting, is conducted cold (in a cold room). The second stage, of curing, is instead in a cool environment at controlled temperature and humidity.

For all cooked products, the production process is divided into a first stage conducted cold and a second hot stage with steam cooking, grilling, or hot air braising.