• Tuesday June 8th, 2021
  • EditorGrupoalejandromiguel
  • News

With the aim of putting the best Serrano ham on the market, we have embarked on an ambitious R & D & i project, which we call SMARTCURING (Ham curing systems based on new sensorization technologies and predictive models with massive data 3 /3).

The project is based on the collection, storage and processing of the variables involved in the production of the ham, both in the cutting room and in the drying rooms, either through traditional systems or through new techniques such as bioimpedance or spectroscopy. The analysis of all this information will be crucial for us to achieve productive efficiency that allows us to minimize incidents and see where we have to influence to achieve our target product.

SMARTCURING started on November 1, 2019, and we expect it to end on October 31, 2022. During this time we will carry out different experimental tasks in our production facilities in Nalda and Navarrete, as well as in those of Triple Alpha Innovation, SL, located in La Coruña, with a budget of € 432,033 and the concession, by the Ministry of Science and Innovation and the CDTI, of a partially reimbursable aid of 85%. This aid is co-financed by the European Regional Development Fund (ERDF) through the Pluriregional Operational Program of Spain 2014-2020.


European Regional Development Fund, a way of making Europe.