Dry curing

Dry curing is a method of preserving meat by rubbing it with salt and sometimes other ingredients, then allowing it to age in a controlled environment. The salt draws out moisture from the meat, which inhibits bacterial growth and helps develop flavor. This process can take several weeks or months, depending on the product. Unlike wet curing, dry curing involves no liquid brine, resulting in a concentrated taste and firm texture. It's commonly used for products like ham, bacon, and certain salamis, creating a deeply flavored, preserved meat with improved shelf life.