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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 types of cured meat?
The 23 Most Common Types of Cured Meats, Explained Prosciutto. Add a comment... ... Salami. Add a comment... ... Spanish chorizo. Add a comment... ... Pepperoni. Add a comment... ... Bacon. Add a comment... ... Pancetta. Add a comment... ... Pastrami. Add a comment... ... Lardo. Add a comment... ... Coppa/Capocollo. Add a comment... ... Saucisson. Add a comment... ... More items...What foods are cured?
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites, or sugar, with the aim of drawing moisture out of the food by the process of osmosis.How do you cure meat with salt?
Use 1/2 pound of sea salt to cover one large fresh ham or one large cut of beef. Cover the meat completely with the salt, using more, depending on the amount of meat to be cured. Rub the salt vigorously over the meat. Cover the container with an old, clean towel. Allow the meat to sit for 24 hours.