cured meat

Cured meat is meat that has been preserved and flavored through a process involving salt, nitrates, or nitrites, often combined with smoking or drying. This process inhibits bacterial growth, extending the meat's shelf life and enhancing its taste. Common examples include ham, bacon, salami, and prosciutto. Curing not only preserves the meat but also develops its texture and flavor, resulting in characteristic savory, smoky, or spiced profiles. It is a traditional method used worldwide to produce durable, flavorful meat products enjoyed in various cuisines.