Sensory characteristics of prosciutto (dry cured ham) and fiocco obtained from pig ancient autochthonous genetic type (AAGT) Casertana.

Sensory characteristics of two products: ‘prosciutto’ (dry cured ham) and ‘fiocco’, seasoned for 24 and 12 months respectively, obtained from castrated males and entire females of pig AAGT ‘Casertana’ were investigated. On 18 hams and 20 ‘fiocco’, at the end of the ripening period, colour profile (L*, a*, b*) with spectrophotometer (U3000) and rheological traits of single muscle with TPA and compression test were detected. The results showed values of redness and yellowness significantly lower in ‘fiocco’ in comparison with ‘prosciutto’, which provides better rheological characteristics due to the longer seasoning period, hence to the higher proteolysis and lipolysis. Females furnished both products with better traits in comparison with castrated males (P<0.05).