Case Studies

Charcuterie producer uses dehumidifier to create perfect conditions

Published on:

June 7, 2022

The Background

Recent years have seen a growing number of British producers entering the charcuterie and cured meats market. Therefore the UK market has grown considerably in recent years. Charcuterie is essentially assembling cured meats and pork products. This includes sausage, salami, ham, bacon, pates, confit and much more.

One Charcuterie producer based in Dorset turned his hobby and passion into a business. He now produces delicious charcuterie for a wide variety of restaurants and lovers of fine food.

The Problem

The producer reached out when he struggled to achieve the ideal curing environment for his produce. Meats used in charcuterie are predominantly made of muscle, which has a water content of around 75%. This means that in order to achieve proper drying, a RH of below 75% is essential. However, if humidity drops below 70% you risk drying the outside of the meat.

The Solution

The manufacturing facility includes a smoker and production rooms with tightly controlled conditions to achieve consistent, top quality results. The producer uses a combination of temperature and humidity control with the humidity levels desired being generated by either a humidifier or dehumidifier to overcome the vagaries of the British weather.

This resulted in the Cotes C30 Desiccant dehumidifier as the unit of choice, easily meeting the required rate of water extraction, with low energy consumption, low running noise and low maintenance costs.

Humidity Solutions helps many different industries achieve their correct environmental conditions, taking all parameters into consideration. We sell many different humidification and dehumidification systems from market leaders, this includes Vapac, Neptronic, Cotes, Hidew and Airtec. Get in touch with our experts today to discuss your requirements by calling 01372 569847 or emailing