The Physics Behind Ham Production

We analyze the physical mechanisms underlying the production of dry-cured hams, including prosciutto and jamón. Key processes such as osmosis and diffusion govern water removal and salt penetration, while enzymatic activity during long-term air curing develops flavor and texture without heat. The study quantifies diffusion depths, evaporation rates, and the effects of airflow and humidity on preventing defects like case hardening. By highlighting the physics behind salting and curing, the work provides a deeper understanding of how traditional techniques achieve safe, tender, and flavorful hams.