Cured Meat Classification

Cured meat classification refers to how processed meats are categorized based on their preservation methods and ingredients. Common types include dry-cured meats, like ham or prosciutto, which are preserved with salt and air drying; wet-cured or brine-cured meats, such as bacon, which are soaked in or injected with a salt-based solution; and cooked cured meats, like certain sausages, which undergo cooking after curing. These methods influence the meat's flavor, texture, and shelf life. Classification helps consumers understand the processing techniques and potential differences in taste and nutritional content.