Oil obtained from subcutaneous Iberian pork fat salted and aged, when applied onto dry-cured ham surface during drying,which mimics the natural oil drip fromfat, reduced hollo wextent, crustiness and toasted flavour and
increased some of the typical positive flavour parameters such as aged
and nutty flavours. An application of oil drip to the surface of the ham
could be an alternative to the common practise of applying rendered
lard, but further studies are needed in order to evaluate the possible
technological and economical advantages.