The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without partial substitution of sodium chloride by potassium chloride. The developed methodology allows to obtain a dry-cured pork loin with partial sodium substitution similar to the product without reduced sodium content, regarding to their physicochemical parameters, texture and colour. The

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... results indicated that the new process allowed to obtain a cured meat product with 50% less sodium and similar characteristics than the traditional products.Keywords: sodium replacement; water vapour permeable bags; dry-cured loin; salt content; physicochemical parameters .