saltcured

Saltcured refers to foods preserved by applying salt to draw out moisture and inhibit microbial growth. The technique is ancient and widely used for meat and fish, encompassing both dry curing and wet curing (brining). By lowering water activity, salt slows spoilage and can influence flavor and texture.

Dry curing involves covering the item in a salt-rich mixture, sometimes with sugar, spices, or curing agents. The salt draws moisture from the meat or fish over a period of days to weeks, after which the product may be rinsed, air-dried, aged, or smoked. Wet curing, or brining, submerges the item in a salt solution, which may also contain nitrites or nitrates to preserve color and further control bacteria.

Common salt-cured foods include ham, prosciutto, pancetta, and other cured meats, as well as salt-cured fish such as salt cod and certain preserved fillets. Salt cod, in particular, is typically desalinated before cooking. Some cured products rely on additional steps like drying, aging, or smoking to develop flavor and texture.

Safety and regulation: Salted and cured products require careful handling to prevent foodborne illness. Modern curing often uses regulated quantities of salt and curing agents (such as nitrites or nitrates) to balance safety, color, and taste. Home curing emphasizes precise salt-to-meat ratios, proper hygiene, and temperature control to minimize spoilage and botulism risk.