Dry-Cured Meat

Dry-cured meat is a type of meat that has been preserved by salting and air-drying over time, which inhibits bacterial growth and enhances flavor. This process often involves rubbing the meat with salt, sometimes with additional spices, then hanging it in controlled conditions for weeks or months. Common examples include prosciutto, caciocavallo, and certain forms of salami. Dry-curing develops complex, concentrated flavors and a firm texture, making these products popular for slicing thinly and serving as part of charcuterie boards, meals, or snacks.