The project "Air-dried lamb" is now complete at Matís. The main goal of the project was to develop products from air-dried lamb in collaboration with farmers.
The project also aimed to increase farmers' skills in processing and processing lamb into air-dried products. A co-operation group of 5 farmers was formed who were interested and have facilities for home processing of such products. The project was generally very successful. Farmers were able to adopt the production methods necessary for dry processing and cut new production processes and products, each different from what is on the market today. The results therefore strengthen the farm in question for the development of new products from its own raw materials and thus their working basis.
Dry processed meat is a product with a very long shelf life as the salt is in addition to the low water content. In short, the process of action of dry-processed meat is based on adequate salt consumption, temperature control and a controlled humidity environment that reduces the water activity of the meat. This will lead to a gradual drying of the meat and the risk of growth of food poisoning bacteria will be negligible. The interplay of temperature and humidity during the drying period has a decisive effect on the properties and safety of the dried meat. Conditions in different regions have therefore historically had a major impact on the raw material and created different products with regional uniqueness.
The future of the traditional Icelandic air-dried product, ham, depends on various factors, including the development of processing methods, consumer preferences and food safety. Air-dried ham intended for raw consumption is becoming popular again, in a lighter version than it was according to older traditions. Raw processed meat that is not boiled for consumption and wet meat that needs to be boiled before consumption are often confused. It is therefore very important that those who go into such production have sufficient knowledge of how to handle it to ensure the quality and safety of the product.
Air-dried lamb should have the same status as air-dried ham in southern Europe. The aim of the project was to increase the supply of air-dried lamb in Iceland, both in connection with food tourism, the Nordic cuisine and the culture of the country. The authors of the report hope that the project will be an incentive for its partners to continue their work well done, as well as for others to continue experimenting with this classic method of action that can produce both special and exceptionally tasty products.
The project was funded by the Productivity Fund and the Professional Council for Sheep Breeding / BÍ Board.
The final report of the project can be found here.
Further information about the project is provided by Þóra Valsdóttir, thora.valsdottir@matis.is