Cure (meat)

Curing meat is a preservation process that involves adding salt, nitrates, or nitrites to inhibit bacterial growth and prevent spoilage. It also enhances flavor and color. Historically, curing included techniques like salting, smoking, and air-drying. Modern methods may combine curing with refrigeration or cooking. The process reduces moisture in the meat, creating an environment less favorable for bacteria, thus extending its shelf life. Common cured meats include ham, bacon, and salami. Proper curing requires attention to ingredient ratios, cleanliness, and timing to ensure safety and desired taste.