Why is humidity control important for charcuterie?

Humidity Solutions can offer packaged equipment to humidify and dehumidify your drying and curing rooms to ensure you maintain 60 to 70% Relative Humidity whilst removing moisture from the product.  Whether it’s a 10-day process for Salami, 20 days for Chorizo, or longer, we can maintain the conditions and reduce the moisture to your own closely guarded recipe.

The dehumidifiers used are generally desiccant units due the low temperatures that the product is required to be kept at – typically 10-12⁰C – with humidity of 70-80%rh. Wet meat gives off moisture so the rooms are required to be dried with the dehumidifier so as not to let mould develop on the outer surfaces.

Where humidification is required, humidifiers can provide controlled moisture delivery in relatively small volumes to the production areas, which gives the added benefit of a low maintenance solution.

Benefits include:

  • Scalable units for all stages of production
  • Humidifiers and dehumidifiers
  • Controlled environment
  • Sterile and hygienic steam
  • Low capital cost
Why choose us

We understand charcuterie

Humidity Solutions has helped several new and established charcuterie producers in the UK and has been an advisor and sponsor of British Charcuterie Live since its inception (now World Charcuterie Awards).

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