FISAN / Blog / Current News / FISAN PRESENTS THE BELLOTA IBERICO PORK CHOP WITH AN EXTREME MATURATION PROCESS IN THE IV INTERNATIONAL FORUM OF IBERICO PRODUCTS

FISAN PRESENTS THE BELLOTA IBERICO PORK CHOP WITH AN EXTREME MATURATION PROCESS IN THE IV INTERNATIONAL FORUM OF IBERICO PRODUCTS

November 2023

FISAN presents a pioneering study on the maturation of bellota Iberico pork chops in the IV International Forum of Iberico Products, Salamanca.

As part of the IV International Forum of Iberico Products (Salamanca), Javier Sánchez, deputy director of FISAN, presented a pioneering study on the maturation of bellota Iberico pork chops, a largely unknown process.

FISAN, the centenary company based in Guijuelo, actively participated in the Forum that took place in Salamanca, where the press and food critics, as well as researchers and chefs of renowned prestige, came together.

According to the food critic José Carlos Capel: «This study is a very interesting contribution to the world of meat. I see it as fit for haute cuisine or sophisticated cooking; it is an excellent product».

What happens during the maturation of bellota Iberico pork chops? When is maturation optimal? Which maturation has the highest gastronomic value? These questions were answered at the IV International Forum of Iberico Products, held in Salamanca (30-31 October).

Javier Sánchez (Ibéricos FISAN) and David Berrocal, chef of the Grupo LiliCook Restauración, presented a pioneering study, “Maturation and cooking of Iberico chops”, which focuses on the evolution of bellota Iberico chops over a long maturation period of up to 7 months. For this purpose, meat samples were taken at different points of the process, specifically at 3, 5 and 7 months, controlling temperature and humidity. The findings were surprising: it enhances aroma and nuances, providing a silky texture, and a mother-of-pearl colour that is more intense in longer-term maturation as opposed to shorter periods.

Through this groundbreaking study, supported by Juan José Gil of the ItaCyL Technological Station of Meat, in Guijuelo (Salamanca), FISAN intends to contribute a series of keys to the proper maturing and preparing of this tasty piece, both crucial aspects to maximize the gastronomic experience of tasting a FISAN Iberico chop.

This bellota Iberico pork chop is 100% natural, with no additives, salt, or preservatives.

What reactions take place in muscle fibres?

Proteolytic enzymes gradually break down the muscle structures, leading to more tender and softer meat. Likewise, aromatic compounds result from the yeasts that proliferate during the maturation process, where muscle fibres can add aromatic value to the product.

What reactions take place in fat?

The biochemical reactions that take place in FISAN chops’ fat yield volatile compounds with perceptible aromatic characteristics. These aromas can be noticed with greater intensity when tasting because mouth temperature favours the release of the compounds. Maturation provides FISAN chop cuts with an intense flavour and aromatic variety.
In this context, yeasts trigger the physiochemical reactions that provide aromatic complexity and flavour strength. After three months, they are very intense, spectacularly increasing as the maturation process progresses.

Is there a loss of nutrients?

No. There is no loss because it is a slow drying process. This prevents nutrients from becoming diluted and eventually disappearing. Maturation is a process of controlled dehydration of the product that yields a very high nutrient content.

Is matured meat safe?

The Spanish Agency for Food Safety has published a report with recommendations, establishing a total safety period of up to 35 days. Microbiological control is required to further extend the maturation period.

In this regard, FISAN meets the microbiological criteria established in the legislation to comply with food safety regulations (aerobes and Enterobacteriaceae).

The company carries out strict quality controls and complies with food safety regulations: initial microbiological control of the pieces to be matured; not breaking the refrigeration chain; ensuring that the chambers where maturation takes place are in perfect condition; keeping the pieces at temperatures below 3 ºC and under 80% relative humidity are of vital importance to achieve the maximum food guarantees.

Organoleptic and sensory analyses.

The cut surface of the meat should appear fresh and moist, with a medium-high shine. As maturation progresses, the piece takes on a cured appearance. Its aroma must be strong as a result of the concentration of aromatic compounds, especially those from fat. It must be deep red, almost maroon, its hue becoming slightly more intense when the maturation process is longer.

The appearance of its fat when cut, as is the case with the meat, should also be fresh and moist, with a medium-high shine. As the maturation process progresses it gradually acquires a cured appearance. The colour that should remain during the entire maturation process should be snow white (pure white).

FISAN will start to market this product upon request during its next bellota campaign; that is, from January and February onwards.

Contact us at web@fisan.es to preorder.