Production Method of Short-seasoned Raw Cured Meats Without Bone and Rinness, Sausage Product Made With This Method and Related Plant

A method for producing raw cured meats without bone and without rind with a short maturation including the following phases:

• a phase of receipt on the production line of the raw material in the fresh state at a temperature at the core of the product between 0° C. and +8° C.;
• a dry salting phase with a tanning weight between 1.5% and 4.5% of the weight of the meat to be treated;
• a phase of vacuum packing the salty product;
• a resting phase of the product under vacuum in a salting cell for at least seven days at a temperature below +10° C.;
• a phase of filling the anatomical piece into natural or artificial casing, after removing the vacuum bag;
• a cold rest phase of the bagged and tied product in a resting cell for at least twenty days at a temperature between 0° C. and +7° C. and a relative humidity between 65% and 90%;
• a drying phase in which the product remains in a drying room for at least seven days at a temperature between +14° C. and +25° C. and relative humidity between 50% and 95%;
• a phase of maturing of the product in the maturing rooms for a period of between 1 month and 16 months at a temperature between +12° C. and +18° C. and a relative humidity between 80% and 95%;
• a phase of washing the aging molds, peeling the casing of the product and packaging it in a vacuum bag;
• an optional refining phase in which the product stays in cells for at least seven days at a temperature between +6° C. and +18° C.