See in the attached pdf file, the article published in the July - August 2010 issue of the magazine EUROCARNE about the application of QDS technology for accelerated drying of chorizo...

A technology that will certainly represent "a before and after" in the manufacturing process for cured meat products and that will, beyond any doubt, revolutionize the sector on a global scale due to its competitive advantages in processing, cost, environmental impact and acceleration of the innovation to unsuspected limits.