Drycured
Dry curing is a traditional method of preserving meat by salting and air-drying. In dry curing, meat is treated with a dry curing mix that may include salt, sugar, nitrites or nitrates, and spices, then held under controlled conditions to dehydrate and develop flavor. Unlike wet curing (injected brines or brine immersion), drying draws out moisture over time, concentrating salt and other flavors and inhibiting bacterial growth.
Typically a cut such as a pork leg or shoulder, beef round, or fish is trimmed and
Salt is the primary preservative; nitrites or nitrates are used in some products to fix color and
Examples include prosciutto crudo, jamón serrano and jamón ibérico from Spain; culatello and bresaola from Italy;
The technique dates to ancient times in Europe and has spread worldwide in artisanal and industrial forms.