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Prosciutto, lardo, bresaola, capicola, guanciale and soppressata. The opposite of fast food, and literally slow to make, these meats are examples of charcuterie, or what are most commonly known as cured meats.What are the different types of cured meat?
Different types of cured meats: Prosciutto (Pork Thigh): Get’s cured, pressed, and air-dried for as long as two years. Serrano Ham (Jamon Serrano): Hung in high elevation sheds. Canadian Bacon (Back Bacon): from the eye of the loin in the middle of the pigs back. Country Cured Ham: Dry Cured where as typical ham is wet-cured.What is the process of cured meat?
Dry curing — the oldest way of curing meats. Curing ingredients are rubbed on the surface of the meat to be cured. Stitch pumping — a long needle with multiple holes around the shaft is used. Needle is inserted into meat and the curing solution (in water) is pumped into the product.