WO2006043297A2

WO2006043297A2 - Method for processing and manufacturing a prepared meat product

Info

Publication number: WO2006043297A2
Application number: PCT/IT2005/000551
Authority: WO
Inventors: Giada Masotti; Picarda Alessandria
Original assignee: Holding Immobiliare Bresciana S.R.L.
Priority date: 2004-10-20
Filing date: 2005-09-27
Publication date: 2006-04-27
Also published as: ITMI20041991A1; WO2006043297A3

Abstract

A method for processing and manufacturing a prepared meat product, such as pancetta, coppa, salami, ham and the like, comprises the phases sprinkling the outer surface with caramel and spices and allowing the obtained prepared meat product to dry and mature.

Description

DESCRIPTION "Method for processing and manufacturing a prepared meat product"

[0001] . The object of the present invention is a method for processing and manufacturing a prepared meat product, such as pancetta, coppa, salami, ham and the like. [0002] . The methods known for processing and manufacturing a prepared meat product, such as pancetta, coppa, salami, ham and the like are now standardised and the obtained end product is exhibited in a classical form, both from an organoleptic and visual point of view. [0003] . Market studies carried out have shown the need to offer consumers an innovative product, which has an unusual visual impact and new and surprising organoleptic qualities.

[0004] . It is the object of the present invention to create a method for processing and manufacturing a prepared meat product, such as pancetta, coppa, salami, ham and the like, which is innovative and gives a product unlike those known at the state-of-the-art.

[0005] . This object is achieved with a method realised in accordance with claim 1 attached to the present description. The claims depending on this describe embodiment variations. [0006] . The features and advantages of the method according to the present invention will be recognised from the following description, which is given by way of example and not limiting.

[0007] . To give an example, a method is illustrated below, which is known at the state-of-the-art for manufacturing pancetta obtained from the lower underside of the pig. It is clear that the same method can also be applied to all types of prepared meat products, which are sausages and not, the object of the present invention, with possible adaptations depending on the type of prepared meat product as known to those skilled in the sector.

[0008] . Pancetta with rind, with a variable weight of

3-4 kg, is cut into a rectangular shape with a thickness of between 3 and 4 cm. inclusive.

[0009] . After being prepared, it is salted for a period of 4-8 days.

[0010] . Then the pancetta is washed with water, soaked with vinegar and wine and finally dried. [0011] . The surface part can be covered with chilli powder.

[0012] . Subsequently there is a maturation period of at least 30 days in rooms with relative humidity and a controlled temperature. [0013] . Furthermore, at the state-of-the-art the use is known of the central part of the external fat of the loin centre to prepare the pancetta, which represents one of the adipose cuts of the pig and it is isolated along the sectioning line in the form of pancettone, which comprises the actual pancetta, the chuck portion and the top of the ham.

[0014] . After sectioning the piece, it is squared and trimmed. [0015] . This is followed by brining and then the stretched pancettone is rolled.

[0016] . Brining is performed dry rubbing a mixture of sea salt, black pepper and clove by hand.

[0017] . Then the salted pancetta is stacked on special surfaces in chill rooms and kept at a temperature of between 3 and 5⁰C, with a relative humidity of 70-80%, for a period of at least fifteen days, after which the next step is to scrape the pieces to remove any processing residues and excess salt and spices; consequently the pancetta is rolled, adding lean meat, if necessary, to obtain rolled pancetta.

[0018] . Thus treated, the pancetta is bound and left to rest for a few hours in environments where there is a fluctuating temperature of between 0 and 5°C, this is followed by the drying phase, for a period of no more than seven days, in rooms with a temperature of between 17 and 20⁰C and with relative humidity equal to 75-85%.

[0019] . The last phase is maturation, which lasts for a period of no less than two months, in an environment with a temperature of between 10 and 14⁰C and relative humidity of between 70-90%.

[0020] . During the maturation phase, forced ventilation is carried out, from one to seven metres a second, with exposure to light and natural humidity depending on the needs and climatic conditions of the area. [0021] . The free glucose content of this pancetta, thus obtained, is, on average, about 0, 02% w/w.

[0022] . In accordance with the present invention, a form of execution of a method for processing a piece of meat to obtain a prepared meat product, such as pancetta, coppa, salami, ham and the like, comprises the following stages:

[0023] . a) providing a piece of meat to obtain a prepared meat product, which has already opportunely undergone brining and is ready for drying; [0024] . b) sprinkling the outer surface of said piece of meat with a mixture comprising one or more sugars, so that said one or more sugars transfer to said piece of meat.

[0025] . The processing method preferably also foresees the phases of: [0026] . c) sprinkling the outer surface of said piece of meat with spices;

[0027] . d) completing a drying phase;

[0028] . e) completing a maturation phase suitable for^' allowing said one or more sugars to transfer inside said piece of meat.

[0029] . In phase a) pancetta is used, for example which is obtained, as shown previously, from the central part of the external fat of the loin centre, which represents one of the adipose cuts of the pig and which is isolated along the sectioning line in the form of pancettone, which comprises the actual pancetta, the chuck portion and the top of the ham. [0030] . For a prepared meat product that is a sausage, such as rolled pancetta a phase c') is also foreseen for inserting the rolled pancettone into a synthetic intestine, so that the mixture of sugars covering the surface stays stuck and the transfer of said sugars can take place inside the same prepared meat product that is a sausage.

[0031] . Advantageously in phase b) said mixture comprises a watery solution of one or more sugars. In accordance with the present invention the mixture comprises a watery solution of one or more caramelised sugars, suitable for forming a solid caramel crust oh the outer surface of said rolled pancettone.

[0032] . In accordance with a preferred embodiment said watery solution of one or more caramelised sugars is liquid caramel, suitable for spreading. [0033] . In accordance with a preferred embodiment, said caramel is prepared from a starter water solution of said one or more sugars, which is caramelised. In this way the sugars of the watery solution of sugars undergo chemical- physical reactions that modify the structure and consequently the composition in the final caramelised solution.

[0034] . Said one or more sugars are preferably chosen from: glucose, galactose, fructose, lactose, saccharose, maltose and maltotriose. [0035] . Alternatively, the watery solution of sugars can also be applied to the surface of the prepared meat product without being caramelised.

[0036] . Advantageously said watery solution of starter sugars, which is suitable for being applied to the surface of the prepared meat product, or being caramelised and then applied to the surface of the prepared meat product itself, has a concentration of sugars of between 53% and 73% w/w (weight/weight) inclusive, preferably between 58% and 68% w/w, more preferably between 61% and 65% w/w. [0037] . In accordance with a preferred embodiment, the saccharose, in other words the glucose amounts to between 15% and 25% w/w, preferably between 17% and 20% w/w.

^"I

[0038] . After caramelisation, the watery caramelised solution is suitable for being applied to the surface of the prepared meat product.

[0039] . For example, in accordance with a preferred embodiment, the caramelised solution, in other words the caramel is preferably a commercial caramel, for example comprising about 9,57% w/w of glucose, about 9,68% w/w of fructose, about 1,06% w/w of saccharose and also galactose, maltose and maltotriose each amounting to less than 0, 01% w/w. [0040] . Said caramel is preferably spread manually with a brush onto the outer surface of the pancetta. Alternatively said caramel is spread automatically with a machine suitable for sprinkling the outer surface of the pancetta with caramel. Advantageously in said phase c) , the spices comprise a quantity of between 70 and 300 grams, preferably between 100 and 200 grams.

[0041] . Advantageously in said phase c) , the spices comprise pepper, preferably ground black pepper. [0042] . Advantageously the black pepper is included in the spices with between 50 and 200 grams of black pepper, even more preferably between 90 and 110 grams. [0043] . Moreover said spices comprise clove, preferably amounting to between 20 and 100 grams of clove, more preferably between 40 and 75 grams, even more preferably between 45 and 55 grams. [0044] . Advantageously in phase c') the prepared meat product inserted into the synthetic intestine, in particular the pancetta, is bound with elastic, for example a string of elastic.

[0045] . Advantageously, in said phase d) , the drying phase has duration of between 5 and 10 days inclusive, preferably between 6 and 8 days.

[0046] . In accordance with a preferred embodiment, in said phase e) , the maturation phase has duration of between 1 and 3 months inclusive, preferably between 50 and 70 days.

[0047] . In accordance with an alternative form of execution of the method, at the end of phase e) of maturation, the caramel crust is removed, for example it is scraped or scratched off by hand using a suitable utensil.

[0048] . The transfer of sugars, which occurs during maturation, is suitable for providing a concentration of free glucose in the prepared meat product of between

0,04% and 0,12% w/w inclusive. [0049] . The concentration of free glucose in the prepared meat product is preferably between 0,05% and 0,09% w/w inclusive.

[0050] . The transfer of sugars that occurs during the maturation is suitable for providing a concentration of free glucose in the outer surface, in other words in an outer layer of about 1 millimetre thick of said prepared meat product, between 0,04% and 0,12% w/w inclusive.

[0051] . The concentration of free glucose on the outer surface of the prepared meat product is preferably between 0,05% and 0,10% w/w inclusive.

[0052] . Even more preferably the concentration of free glucose on the outer surface of the prepared meat product is between 0,07% and 0,09% w/w inclusive. [0053] . Moreover, said transfer of glucose is suitable for providing a concentration of free glucose inside the prepared meat product of between 0,04% and 0,10% w/w inclusive. The concentration of glucose inside the prepared meat product is preferably between 0,05% and 0,08% w/w. [0054] . The method described so far can be applied to sausages. For prepared meat products that are not sausages, a similar method can be applied, as described below, which represents an adaptation of the method of the invention to the technology typically used for manufacturing this type of prepared meat products. [0055] . In accordance with the present invention, a method for manufacturing raw ham is illustrated below, which is given by way of example and not limiting, in accordance with the present invention. [0056] . The raw material, that is a fresh leg of raw ham, enters a processing plant.

[0057] . The leg is trimmed so that the ham takes on for example the characteristic rounded shape of a 'chicken leg' . [0058] . Trimming is carried out by removing part of the fat and rind, also for a technical reason, as it favours the subsequent brining.

[0059] . When it is trimmed, the leg loses fat and muscle for a certain percentage of its weight, up to 20 - 25% of its weight; during this process legs, which exhibit imperfections, even slight ones, are discarded, in other words a selection is made of the raw material itself, discarding those legs, which exhibit face defects, such as haematomas and streaks of fat. [0060] . Then a first salting of the leg is carried out, with the salt gradation at 5,6% w/w, with the leg kept in a first salting chill room at a temperature of between 1 and 4 C° inclusive, with a humidity of about 80%. This operation is extremely delicate: it must be carried out on legs at the right, uniform temperature, in fact, a leg that is too cold absorbs little salt, whereas a leg that is not cold enough can undergo phenomena of deterioration.

[0061] . Subsequently, a few days after the first salting, for example 5 - 6 days later, a second salting is carried out, similar to the previous one. [0062] . At this point, the leg is set to rest in' chill rooms, with a temperature of about 1°C and 4°C inclusive, for example at 2,5°C, with a relative humidity of between 60% and 95% inclusive, preferably between 70% and 90%.

[0063] . The leg stays in the chill room for a period of between about 15 and 18 days inclusive, so there is adequate penetration and rest for the salt in the leg of ham. [0064] . After the phase of rest for the salt, the fresh leg is removed from the chill room and the remaining salt is removed and washed off the surface of the same leg. [0065] . Then the leg is put back into dry chill rooms, at a temperature of between about 2 ⁰C and 4 ⁰C inclusive, for example at a temperature of about 2,5 ⁰C; the relative humidity in the rest rooms is lower than in the chill rooms, being between 55% and 65% inclusive. In accordance with a preferred embodiment, the relative humidity is about 60%. [0066] . The leg stays in the rest room for periods varying from 60 to 100 days, for example for a period of about 90 days, so that the drying is completed and the absorbed salt penetrates deep down, and is distributed uniformly inside the muscular mass. [0067] . At the end of the stay in the rest room, the leg is dry and it is washed and cleaned.

[0068] . The dry leg is then taken to a dryer for a final drying phase, where the temperature varies between about 16 ⁰C and 18 ⁰C. [0069]. The dry leg stays in the dryer for about seven days to allow the same leg to expel the humidity, which has accumulated inside during the previous processing phases, during which the convective movements of the air are duly exploited. [0070] . At this point about 120 days have passed since entering the plant and the legs undergo a weight check, to split the pieces into two categories: a first category for hams weighing about 8 - 9 Kg and a second category for hams weighing about 10 - 11 Kg. [0071] . The legs of ham in the first category undergo the first smearing about 120 days after entering the plant; the smearing serves to soften and protect the muscle layers on the surface and prevent them from drying out too quickly in relation to the inner ones, despite allowing a further loss in humidity. The uncovered muscle part is covered with pork fat, which comprises a mixture of minced pork fat (or lard) and preferably with added salt, ground pepper and cereal flour, for example rice flour. [0072] . The pork fat applied to the legs comprises a watery solution of caramelised sugar, in other words caramel, between about 5% and 12% w/w inclusive, preferably between 8,0% and 9,0% w/w, even more preferably between 8,3% and 8,4% w/w. [0073] . The pork fat applied to the legs comprises ground pepper, between about 0,5% and 7,0% inclusive, preferably between 3,0% and 4,0% w/w, even more preferably between 3,3% and 3,4% w/w.

[0074] . The pork fat applied to the legs comprises clove, between about 0,5% and 3% w/w inclusive, preferably between 1,0% and 2,0% w/w, even more preferably between 1,6% and 1,7% w/w.

[0075] . The pork fat applied to the legs comprises grape sugar, in other words a mixture of glucose and fructose comprising about 50% w/w of fructose and 50% w/w of glucose.

[0076] . The pork fat applied to the legs comprises grape sugar, between about 5% and 12% w/w inclusive, preferably between 8,0% and 9,0% w/w, even more preferably between 8,3% and 8,4% w/w. [0077] . Therefore, the relative weight - weight ratio between caramel and grape sugar comprised in the pork fat is advantageously about 1:1, both for legs with an average weight (first category) and for heavier legs (second category) .

[0078] . In accordance with a preferred embodiment of the present invention, a method for processing a leg of ham with an average weight, in other words with a weight of about 8 - 9 Kg., is illustrated below. [0079] . Therefore, during the smearing a quantity of about 60 grams of pork fat is applied to each ham weighing about 8 - 9 Kg.

[0080] . In accordance with a preferred form of execution of the present invention, the pork fat comprises about 2 grams of pepper.

[0081] . In accordance with a preferred form of execution of the present invention, the pork fat comprises about 1 gram of clove. [0082] . In accordance with a preferred form of execution of the present invention, the pork fat comprises about 5 grams of caramel.

[0083] . In accordance with the present invention, the pork fat comprises grape sugar, in other words a mixture of glucose and fructose comprising about 50% w/w of fructose and 50% w/w of glucose. According to a preferred form of execution, the pork fat comprises about

5 grams of grape sugar.

[0084] . During the first smearing the legs preferably undergo a second quality check, wherein the legs, which do not exhibit the required requisites, are discarded.

[0085] . The legs of ham in the second weight category undergo the first smearing about 180 days after entering the plant.

[0086] . In accordance with an additional preferred embodiment of the present invention, a method for processing a leg of ham with an elevated weight, in other words legs of ham with a weight of about 10 - 11 kg. is illustrated below. In this case preferably about 80 grams of pork fat is applied for each leg. [0087] . In accordance with a preferred embodiment of the present invention, the pork fat for the legs in the second weight category comprises about 2,7 grams of pepper.

[0088] . In accordance with a preferred embodiment of the present invention, the pork fat for the legs in the second weight category comprises about 1,3 grams of clove.

[0089] . In accordance with a preferred embodiment of the present invention, the pork fat for the legs in the second weight category comprises about 6, 7 grams of caramel .

[0090] . In accordance with a preferred embodiment of the present invention, the pork fat for the legs in the second weight category comprises about 6, 7 grams of grape sugar.

[0091] . After smearing, the legs are put in a maturation warehouse at a constantly controlled temperature, which varies between about 18°C and 20⁰C, with a relative humidity of about 70%. [0092] . The legs stay in the maturation warehouse for about 60 days, in other words until 6 months after they entered the plant.

[0093] . Then the legs are transferred to the maturation "cellars" , which are fresh rooms that are less ventilated than the previous rooms, with a temperature of about 18⁰C - 20⁰C and a relative humidity of about 75%. Their stay in the maturation cellars lasts about 6 months, so the overall processing and maturation process period lasts between about 9 - 12 months inclusive, depending on the weight of the ham, to reach the required standards. During this maturation period, important biochemical and enzymatic processes take place, which are necessary for the acquisition of particular and characteristic aromas and tastes of the ham, for example the transfer of the glucose inside the ham. [0094] . Quality checks are carried out at the end of the maturation process. For example probing is carried out, this being a fundamental exam, of an olfactory- nature. In this phase a needle of horse bone, which is a material that possesses the characteristic of absorbing the aromas of the product and then losing them again very rapidly, penetrates the muscular mass in several points. The needle is "smelled" by experts who are trained to recognise and assess the olfactory characteristics to determine the correct progress of the production process, as well as compliance with the characteristic qualities of taste and smell.

[0095] . Finally there is the branding, which certifies the quality and control, which has been carried out during each phase of the described processing procedure.

[0096] . Advantageously, the transfer of glucose, which occurs during maturation, is suitable for providing a concentration of glucose on the outer surface, in other words in an outer layer about 1 millimetre thick of said prepared meat product, between 0,04% and 0,12% w/w inclusive.

[0097] . Advantageously, the outer layer is a ^• layer about 1 millimetre thick, with a dark colour, in other words burnished, a characteristic colour that results from the caramel treatment. [0098] . Even more advantageously, said concentration of glucose on the outer surface of the prepared meat product is between 0,05% and 0,10% w/w inclusive.

[0099] . Unusually, the concentration of glucose on the outer surface of the prepared meat product is between 0,07% and 0,09% w/w inclusive.

[00100] . Also advantageously, said transfer of glucose is suitable for providing a concentration of glucose inside said prepared meat product of between 0,04% and 0,10% w/w inclusive.

[00101] . Unexpectedly, said concentration of glucose inside said prepared meat product is also between 0,05% and 0,08% w/w inclusive. [00102] . Surprisingly, the crust of caramel is suitable for giving a burnished or very dark brown colour to the outer surface of the prepared meat product. [00103] . Advantageously, the application of the caramel on the surface is carried out in an efficiently integrated manner with the known methods of processing prepared meat products, both for prepared meat products that are sausages, such as rolled pancetta, and prepared meat products that are not sausages, as is the case of raw ham: in fact, in the case of sausages, the caramel is advantageously sticking to the outer surface of the sausage, since it is interposed between the synthetic intestine and the surface of the prepared meat product, whilst in the case of prepared meat products that are not sausages, such as raw ham, in this case too, the caramel is advantageously sticking to the outer surface of the prepared meat product, since it is applied comprised in the pork fat, which sticks perfectly to the outer surface of the same prepared meat product, since it is strictly fat based.

[00104] . It is clear then that the prepared meat product produced in this way exhibits organoleptic qualities, which are completely unexpected and surprising, creating an innovative product that is originally characterised by its taste and smell. [00105] . The quantity of glucose transferred from the caramel to the outer surface of the prepared meat product, inside it, gives a concentration of glucose that is unusually higher than in traditional pancetta, sausages, hams and prepared meat products, and confers an additional distinctive characteristic to the organoleptic bouquet of the prepared meat product itself, combining the sweet taste of the sugar with the characteristic aromatic taste of the caramel and additionally with the spices as described. [00106] . In fact, on the basis of the pancetta aromagram realised in accordance with the present invention, obtained by standard laboratory analyses methods based on the instrumental reply obtained (ppb equivalents) for the various aromatising compounds considered most important for the purposes of characterising and/or differentiating the samples, the presence of aromatising compounds is highlighted in the volatile fraction of the pancetta referable to the clove (such as eugenol) and pepper (such as beta-caryophyllene, pinene, delta-3-carene, limonene) . These aromas blend well with the aroma of the caramel to create an innovative and unusual product, both in terms of taste and smell. Furthermore, the taste of the prepared meat product obtained is advantageously also enhanced by the presence of grape sugar.

[00107] . Moreover, the outer appearance of the prepared meat product is clearly attractive and unique, exhibiting an unusual burnished or caramel colour, in other words very dark brown.

Claims

1. Method for processing a piece of meat to obtain a prepared meat product, such as pancetta, coppa, salami, ham and the like, comprising the following phases: a) providing a piece of meat to obtain a prepared meat product, which has already opportunely undergone brining; b) sprinkling the outer surface of said piece of meat with a mixture comprising one or more sugars, so that said one or more sugars transfer to said piece of meat.

2. Method according to claim 1, wherein said watery solution of one or more sugars comprises a watery solution of one or more caramelised sugars.

3. Method according to claim 1 or 2, wherein said one or more sugars are chosen from: glucose, galactose, fructose, lactose, saccharose, maltose and maltotriose.

4. Method according to claim 3, wherein said transfer of one or more sugars is suitable for providing a concentration of said glucose for said prepared meat product of between 0,04% and 0,12% w/w inclusive.

5. Method according to claim 3 or 4, wherein said transfer of one or more sugars is suitable for providing a concentration of said glucose for said prepared meat product of between 0,05% and 0,09% w/w inclusive.

6. Method according to any one of the claims from 3 to 5, wherein said transfer of one or more sugars is suitable for providing a concentration of glucose of between 0,05% and 0,12% w/w inclusive in the outer layer of said prepared meat product.

7. Method according to claim 5, wherein said concentration of glucose in the outer layer of said prepared meat product is between 0,06% and 0,10% w/w inclusive.

8. Method according to claim 6 or 7, wherein said concentration of glucose in the outer layer of said prepared meat product is between 0,07% and 0,08% w/w inclusive.

9. Method according to any one of the claims from 4 to 8, wherein said transfer of glucose is suitable for providing a concentration of glucose inside said prepared meat product of between 0,05% and 0,10% w/w inclusive.

10. Method according to claim 9, wherein said concentration of glucose inside said prepared meat product is between 0,06% and 0,8% w/w inclusive.

11. Method according to any one of the previous claims, wherein ^■ said watery solution of one or more sugars comprises a watery solution of caramel suitable for forming a solid crust of caramel on the outer surface of said rolled pancettone.

12. Method according to any one of the previous claims, wherein said watery solution has a concentration of said one or more sugars of between 53% and 73% w/w inclusive.

13. Method according to any one of the previous claims, wherein said watery solution has a concentration of said one or more sugars of between 58% and 68% w/w inclusive.

14. Method according to any one of the previous claims, wherein said watery solution has a concentration of said one or more sugars of between 61% and 65% w/w inclusive.

15. Method according to any one of the claims from 3 to

14, wherein the content of said glucose in said mixture amounts to 15% to 25% w/w.

16. Method according to any one of the claims from 3 to

15, wherein the content of said glucose amounts to 17% to 20%.

17. Method according to any one of the previous claims, wherein said mixture is a mixture of said sugar^'s and water, which is caramelised to obtain caramel.

18. Method according to any one of the previous claims, wherein said mixture comprises caramel comprising about

9,57% w/w of glucose, about 9,68% w/w of fructose, about 1,06% w/w of saccharose and also galactose, maltose and maltotriose, each present in a quantity of less than 0,01% w/w.

19. Method according to any one of the previous claims comprising the phase of: c) sprinkling the outer surface of said piece of meat with spices.

20. Method according to claim 19, wherein said spices comprise ground pepper amounting to between about 50 and

200 grams inclusive.

21. Method according to claim 20, wherein said pepper amounts to a quantity of between 90 and 110 grams inclusive.

22. Method according to any one of the claims from 19 to 21, wherein said spices comprise clove amounting to between 20 and 100 grams of clove.

23. Method according to claim 22, wherein said clove amounts to between 40 and 75 grams inclusive.

24. Method according to claim 22 or 23, wherein said clove amounts to between 45 and 55 grams inclusive.

25. Method according to any one of the previous claims comprising the phases of: d) carrying out a drying phase for said piece of meat.

26. Method according to claim 25, wherein said drying phase has a duration of between 5 and 10 days inclusive, preferably between 6 and 8 days.

27. Method according to claim 25 or 26, wherein said drying phase has a duration of 7 days.

28. Method according to any one of the previous claims, comprising the phase of: e) carrying out a maturation phase suitable for allowing said one or more sugars to transfer inside said piece of meat.

29. Method according to any one of the claims from 10 to 28, wherein said crust of caramel stays on the surface of said prepared meat product •after maturation.

30. Method according to any one of the claims from 10 to 28, wherein said crust of caramel is removed from the surface of said prepared meat product after maturation.

31. Method according to any one of the claims from 10 to 30, wherein said crust of caramel is suitable for conferring a burnished colour, such as a very dark^' brown colour, to the outer surface of said prepared meat product.

32. Method according to any one of the claims from 1 to 18, wherein said mixture comprises pork fat suitable for softening said prepared meat product, said pork fat comprising caramel amounting to between about 5% and 12% w/w inclusive. '

33. Method according to claim 32, wherein said pork fat comprises caramel amounting to between about 8,0% and 9,0% w/w inclusive.

34. Method according to claim 32 or 33, wherein said pork fat comprises caramel amounting to between about 8,3% and 8,4% w/w inclusive.

35. Method according to any one of the claims from 32 to 34, wherein said pork fat comprises pepper amounting to between about 0,5% and 7,0% w/w inclusive.

36. Method according to claim 35, wherein said pork fat amounts to between about 3, 0% and 4, 0% w/w inclusive.

37. Method according to claim 35 or 36, wherein said pork fat comprises pepper amounting to between about 3,3% and 3,4% w/w inclusive.

38. Method according to any one of the claims from 32 to 37, wherein said pork fat comprises clove amounting to between about 0,5% and 3% w/w inclusive.

39. Method according to claim 38, wherein said pork fat comprises clove amounting to between about 1,0% and

2,0% w/w inclusive.

40. Method according to claim 38 or 39, wherein said pork fat comprises clove amounting to between about 1,6% and 1,7% w/w inclusive.

41. Method according to any one of the claims from 32 to 40, wherein said pork fat comprises grape sugar.

42. Method according to claim 41, wherein said pork fat comprises grape sugar, amounting to between about 5% and 12% w/w inclusive.

43. Method according to claim 41 or 42, wherein said pork fat comprises grape sugar amounting to between about 8,0% and 9,0% w/w inclusive.

44. Method according to any one of the claims from 41 to 43, wherein said pork fat comprises grape sugar

5 amounting to between about 8,3% and 8,4% w/w inclusive.

45. Method according to any one of the claims from 28 to 44, wherein said maturation phase has a duration of between 1 and 3 months inclusive, preferably between 50 and 70 days.

10 46. Method according, to any one of the claims from 28 to 44, wherein said maturation phase has duration of about 6 months, so that the overall processing and maturation period of said prepared meat product is between 9 and 12 months inclusive, depending on the

15 weight of said prepared meat product.

47. Prepared meat product, such as pancetta, coppa, salami, ham and the like, which can be obtained according to the method as desqribed in any one of the previous claims.

20 48. Prepared meat product according to ,^'ciaim 4-7; .wherein the amount of free glucose in said prepared meat. ■ . product is between 0,04% and 0,09% w/w inclusive; preferably between 0,05% and 0,08% w/w.

49,^" Pork fat suitable for being applied to a- prepared

,25 • meat: product to soften said prepared meat product,. comprising caramel amounting to between about 5% and 12% w/w inclusive.

50. Pork fat according to claim 49 comprising caramel amounting to between about 8,0% and 9,0% w/w inclusive.

51. Pork fat according to claim 49 or 50 comprising caramel amounting to between about 8,3% and 8,4% w/w inclusive.

52. Pork fat according to any one of the claims from 49 to 51 comprising pepper amounting to between about 0,5% and 7,0% w/w inclusive.

53. Pork fat according to claim 52 comprising pepper amounting to between about 3,0% and 4,0% w/w inclusive.

54. Pork fat according to claim 52 or 53 comprising pepper amounting to between about 3,3% and 3,4% w/w inclusive.

55. Pork fat according to any one of the claims from 49 to 54 cόmpr^"i§ing elόvfe amounting tQ between, about 0,5% and 3% w/w inclusive.

56. Pork fat according to claim 55 comprising clove amounting to between about 1,0% and 2,0% w/w inclusive.

57. Pork fat according to claim 55 or 56 comprising clove amounting to between about 1,6% and 1,7% w/w inclusive.

58. Pork fat according to any one of the claims from 49 to 57 comprising grape sugar.

59. Pork fat according to claim 58 comprising grape sugar amounting to between about 5% and 12% w/w inclusive.

60. Pork fat according to claim 58 or 59 comprising grape sugar amounting to between about 8,0% and 9,0% w/w inclusive.

61. Pork fat according to any one of the claims from 58 to 60 comprising grape sugar amounting to between about 8,3% and 8,4% w/w inclusive.

62. Pork fat according to any one of the claims from 49 to 61 comprising grape sugar and caramel with a relative ratio between the grape sugar and caramel of about 1:1.

63. Use of the caramel to prepare pork fat suitable for being applied to a prepared meat product to soften said prepared meat product.

64. Method for processing a piece of meat to obtain a sausage, such as pancetta, coppa, salami and the like, comprising the following phases: a) providing a piece of meat to obtain a sausage, such as rolled pancettone, which has already opportunely undergone brining; b) sprinkling the outer surface of said rolled pancettone with a watery solution of one or more sugars,- c) sprinkling the outer surface of said rolled pancettone with spices; c' ) inserting said rolled pancettone in a synthetic intestine; d) carrying out a drying phase; e) carrying out a maturation phase suitable for allowing said one or more sugars to transfer inside said rolled pancettone.