Additive-free cured ham without nitrifying agents

Cured ham free from additives that maintains food safety comparable to conventional hams. The project focused on eliminating nitrifying agents while ensuring safety by studying Clostridium botulinum behaviour during curing. A four-stage challenge test confirmed no growth of C. botulinum under validated conditions. The study supports development of a natural, additive-free product to meet market demand, enhance competitiveness, and expand into new national and international markets. Supported under the 2018 innovative pilot project call. Final results published October 2021.