The present investigation work "Technological Improvement of the Cecina and flexible Packings Evaluation during the storage", was developed in the Laboratories of Analysis and composition of the foods, quality control, and Microbiology and Fermentation of the Agroindustrial Engineering Faculty of the National University of San Martín. The investigation was carried in two stages 1) Study ofthe dried- smoked ofthe cecina and 2) packings evaluation flexibles during the storage of cecina. for the smoked dried study, is praparó filets of pork meat of 12 cm. long, 12 cm. broad and 0.7 cm. of thickness originating from brazuelo and leg, humid salation in a solution of 12° Be during 01 hour to establish the curve of dried and the speed of dried at temperatures of 40, 50 and 60° C and adjusted to a dampness of 35, 40 and 45%. being Obtained as parameter the best from dried to , 50º C by 4 ho...