Classification by Casing and Presentation
A cross-cutting classification of cured meats by casing material, calibre, whole or cut presentation, shape, netting, moulding, slicing and package form.
Casing and presentation help readers recognise product families and compare processing constraints without replacing classification by heat, fermentation, drying or species.
Natural, collagen, cellulose, fibrous and plastic casings differ in permeability, peelability, calibre and process suitability. Material alone does not define the product.
Products may be bone-in, boneless, rolled, pressed, netted, tied, coated or moulded. Shape can affect salt, heat and moisture movement.
Whole, sliced, diced, spreadable, jarred, vacuum-packed and modified-atmosphere presentations change handling and shelf-life controls but may preserve one identity.
A salami can simultaneously be fermented, smoked, mould-ripened, large-calibre and sliced. The taxonomy should support multiple true facets rather than one exclusive box.
Apply presentation tags only when evidenced and useful. Protected specifications and producer-defined forms control named products; generic classification remains descriptive.
References
- https://www.fao.org/4/x6556e/x6556e00.htm
- https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/
- https://www.fda.gov/food/food-ingredients-packaging/packaging-food-contact-substances-fcs