Curing

The next step on from simply drying is curing, a technique that is most commonly associated with meat and fish. Here, as well as moisture being removed from the food, other substances such as salt are added, or smoke is applied, to aid the breakdown of the proteins. Prominent examples of curing include meat products such as Spanish chorizo and Italian pepperoni, as well as smoked salmon. These techniques also have a practical purpose as well as a sensual one; they all serve to preserve food, whether it is dried vegetables or cured meats, and thereby have long allowed people around the world to enjoy tasty food all year round.