## 3 Results  
### Chemical Composition and Physicochemical Characteristics  
The results of the chemical compositions of the dry-cured loin and \"cachaco\" of the Bisaro breed and the effect of each of the diet treatments employed in this research are listed Table 1. No significant differences were observed between the different treatments (\(p>0.05\)) or for the interaction between types of product X diet treatment of all physico-chemical parameters studied. However, there were significant differences between loin and \"cachaco\" for moisture, ash, total fat, _haem_ pigments, chlorides, and protein content. As expected, the curing process caused water activity to decrease, and the values ranged from 0.831-0.886; however, no significant differences were found between the two products analyzed (\(p>0.05\)). According to [PERSON] et al. [6] the water activity values for the dry-cured loin of the Celta pig are close to those obtained in this work (0.841). Similar values were reported in the dry-cured loin of the Korean pig (0.830) [29] and the dry-cured neck of the Polish White Large breed pig (0.838) [30]. Compared with other species, such as the foal, similar values of water activity were also reported for the cured loins of this species (0.838) [31]. Moisture is one of the technological parameters that indicates the maturation of the product and how it can affect the shelf life. As expected, the manufacturing process caused a moisture content drop, and the loin showed significantly higher (\(p<0.001\)) values than \"cachaco, 35.41-38.59% and 25.65-29.83%, respectively. The decrease in moisture content, and by extension in water activity, is due to the progressive and continuous release of water during the drying-ripening phases of these meat products. This observation supports the finding of [PERSON] et al. [7], who observed that the moisture level of cured meat products is inversely proportional to ripening time. The difference among products is likely explained in part by the total fat content of the two products, which was more than two times higher in the \"cachaco\" than in the loin, on average 45.16% against 21.26%. Therefore, it is expected that if the fat content is much higher, the content of both moisture and protein (as we will see below) will be lower in percentage terms. The moisture content in the final product of dry-cured loin was similar to the moisture content levels described by other authors in the same products [6; 31; 32]. Close values were observed in a traditional Italian product very similar to \"cachaco\" designated as \"Coppa\" (28.94-30.38%) by [PERSON] et al. [33]. As previously mentioned, the total fat content was significantly different (\(p<0.001\)) between the loin and \"cachaco\", 19.02-22.12% and 41.22-48.58%, respectively. In a dry-cured loin of native Korean pork, [PERSON] et al. [29] found values of total fat of 5.88% much lower than those observed by us. In addition, [PERSON] [6] reported lower values of 11% for total fat in dry-cured loins of the Celta breed than those observed by us for loin. However, the high-fat content of \"cachaco\" was also found by [PERSON] et al. [33] for the dry-cured \"Coppa\" of the Nero Siciliano pig (37.85% and 42.45%). In relation to protein content, the cured loin showed a higher content than \"cachaco\", 33.83-36.49% and 24.43-26.83%, respectively. These differences in protein content between the two products were justified by the differences in fat content already reported; it is interesting to emphasize that these are two products manufactured using the same muscle, the _Longissimus Thoracis_ et _lumborum_, but from different sections with different chemical compositions. This and the other qualitative characteristics of these products are the results of the complexity of the meat matrix. Therefore, not only the location or the type of muscle will have a huge influence on the chemical composition, but within the same muscle, a different section of it can also play an important role in its composition.