IBIMA joins pioneering scientific coalition to transform ham curing

Researchers at the Biomedical Research Institute of Málaga (IBIMA) have announced their participation in a groundbreaking project aimed at modernisaing one of the most culturally and economically significant processes in the global food industry: the curing of ham.

The initiative seeks to apply advanced biomedical and analytical techniques to traditional ham production, ensuring that “curing maturation” moves from an anecdotal, time-bound process to a scientifically optimised production phase.

Traditionally, ham curing has been a craft-led process, where the quality of the final product is determined by the environmental conditions of the drying rooms and the intuition of master curers. This reliance on environmental variables and subjective assessments often leads to inconsistencies in flavour, texture, and salt distribution — risks that can result in product rejection or economic losses for high-end producers.

The IBIMA project aims to eliminate this guesswork by identifying specific biological markers that correlate with the “peak” of ham maturation. By analysing the biochemical changes that occur within the meat at a molecular level, the team is working to create a roadmap for the perfect cure.

The project leverages IBIMA’s expertise in proteomics and metabolomics—fields typically reserved for clinical diagnostics — to study the enzymatic degradation of proteins and lipids. This process, which naturally occurs over months or years, is what creates the unique volatile compounds responsible for the aroma and savoury “umami” notes of a premium dry-cured ham.

Key objectives of the research include:

• Precision salting: developing models to ensure salt penetrates the core of the ham uniformly, preventing spoilage without the need for excessive sodium levels.
• Predictive aging: identifying metabolites that act as “internal clocks,” allowing producers to predict exactly when a batch has reached its optimal organoleptic profile.
• Quality standardisation: reducing the volatility of batches, ensuring that every ham meets the strict PDO (Protected Designation of Origin) standards for which Spanish and Mediterranean hams are famous.

By standardising the curing process, IBIMA and its partners are also addressing industrial efficiency. A shorter, more precise ripening stage could significantly reduce the “working capital” tied up in drying rooms, allowing for faster production cycles without compromising the sensory characteristics of the product.

“Our goal is to combine centuries of tradition with 21st-century science,” a project lead stated. “By understanding the biochemical mechanisms of maturation, we can help producers deliver a consistently superior product while moving toward a more sustainable and efficient cold chain.”

The results of the project are expected to be shared with major food and beverage stakeholders across Europe.