Types of Cured Foods

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Published 2010

Cured foods are prepared and served in several ways.

Some are ready to eat as soon as the curing process is complete. Gravlax, or cured salmon, is an example.
Some cured foods are cooked, typically by the consumer, after they are cured. Pancetta, or Italian unsmoked bacon, is an example.
Other cured foods are dried after they are cured or during the curing process. Some of these are then eaten in their dry form without any cooking. Jerky, prosciutto, and dry sausages, such as salami and soppressata, are examples of this category.
Other cured and dried foods are fully or partially rehydrated by soaking them in water before they are eaten. This also removes some of the salt. These foods are usually cooked after they are soaked. Salt cod and the country hams of the American South are good examples.
Some cured foods are further preserved by cooking and storing them in fat after they are cured. Confit is an example.
Some meats and poultry are lightly cured to season them before they are grilled or roasted. These cures are for flavor only and, while they will slightly increase refrigerated holding times, do not preserve the foods to which they are applied.
Finally, curing is the first step in smoking.