REDUSAL – Reduction of brine residue and water consumption in cured ham plants

JAMONES LLÉMENA S.A., together with BOADAS 1880, S.A. and J.PONT, S.A., and with the participation of IRTA as a technology centre, is working on the REDUSAL operational group project.

Salt, essential for preserving and conferring the characteristic flavour to ham, is, on the one hand, indispensable for the quality of the final product, and on the other, its accumulation as salt waste can be an environmental challenge.

For this reason, the main objective of the project is to establish strategies to reduce brine effluents from the cured ham salting process and convert them into an ingredient that can be reused in the salting process of new hams, thus eliminating the need to treat the brine as waste.

Action of the Strategic Plan of the PAC 2023-2027 co-financed by: