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 coated with a cure, then left to cure for days to weeks. The cure may be applied as a dry rub or packed in a salt mixture. After curing, the meat is desalinated lightly, rinsed or wiped, then hung to air-dry or aged in a controlled environment with regulated temperature, humidity, and air flow. Over weeks or months, moisture decreases and enzymes contribute flavor and texture.

Salt is the primary preservative; nitrites or nitrates are used in some products to fix color and curb harmful bacteria. Their use is regulated by food-safety authorities. Dry curing requires clean facilities and careful control of conditions to prevent spoilage; improper handling can lead to spoilage or illness.

Examples include prosciutto crudo, jamón serrano and jamón ibérico from Spain; culatello and bresaola from Italy; and many dry-cured sausages such as salami. These products are typically thin-sliced for serving.

The technique dates to ancient times in Europe and has spread worldwide in artisanal and industrial forms.