ABSTRACTSixteen fresh hams were dry‐cured over a go‐day period using four curing formulations based on total and partial replacement of NaCl with KC1 (0, 33.3, 66.7 and 100.0). Total weight loss, moisture, fat, pH, firmness, color, total Cl−and residual NO−2were not different among treatments at the end of the aging period. Hams with reulacement levels of 66.7 and 100 KCl, when compared to the control, had higher levels of residual NO−3, less aged flavor, were more cohesive and were unacceptable due to extreme bitterness. Samples cured with 33.3 KCl were not different from the control, except for a slight degree of bitterness. Replacement of up to one‐third of the NaCl in country‐style hams with KC1 appears feasible and could substantially lower the tot
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