Elaboración de productos de charcutería con base en carne de res y cerdo usando hierbas aromáticas: Eneldo (Anethum graveolens), Salvia (Salvia officinalis), Estragón (Artemisia dracunculus) Y Mejorana (Origanum majorana)

Abstract

The objective of this project is the elaboration of delicatessen products based on beef and pork with the use of aromatic herbs: dill, sage, tarragon and marjoram; for the elaboration of the products, different delicatessen techniques will be applied, suitable for obtaining the characteristics of each raw, cooked or smoked product and from this way to highlight the flavors and textures that provide added value and a new experience for the consumer. As a starting point, it will investigate and determine the characteristics and properties of beef and pork as well as the characteristics and properties of aromatic herbs mentioned above, natural additives that help preserve them and other ingredients that will be used in the elaboration of the products, in order to offer a craft charcuterie product good for health. With the information obtained, it will be possible to work in the laboratory for the elaboration of the different delicatessen products applying aromatic herbs and experiencing the different flavors obtained by applying the different cooking techniques in each one of the products, which will lead to the elaboration of a recipe book of the different products prepared for consumers to taste. Keywords: Charcuterie. Beef. Pork Meat. Herbs.