dry-cure
Cure without liquid
Dry-cure is a method of preserving meat or fish by rubbing it with salt and seasonings rather than submerging it in liquid brine.
The salt draws out moisture, inhibiting bacterial growth while concentrating flavor.
Dry-cured products include prosciutto, country ham, and bacon: The butcher dry-cures his own pancetta.
Uncooked cured Italian ham
- pancettaItalian salt-cured belly
- guancialeCured pork jowl
- coppaCured pork shoulder meat
- salamiCured, seasoned sausage
soppressata · capicola · lardo · speck · chorizo · pepperoni · pastrami · gravlax
Sodium chloride compound
- preservationMaintaining something's condition
- desiccationComplete removal of moisture
- dehydrationExcessive fluid loss
- saltingApplying sodium chloride
rubbing · aging · smoking · fermentation · mold · ripening · nitrates · seasoning
Made manually, not machined
- traditionalFollowing long-held customs
- heritageInherited cultural legacy
- small-batchProduced in limited quantities
- craftSkilled manual art
terroir · regional · farmstead · heirloom · local · seasonal · nose-to-tail · butcher
prosciutto
Uncooked cured Italian ham
salami · soppressata · capicola · lardo · speck · chorizo · pepperoni · pastrami · gravlax · biltong
salt
Sodium chloride compound
- preservationMaintaining something's condition
- desiccationComplete removal of moisture
- dehydrationExcessive fluid loss
salting · rubbing · aging · smoking · fermentation · mold · ripening · nitrates · seasoning · pellicle
handcrafted
Made manually, not machined
- traditionalFollowing long-held customs
- heritageInherited cultural legacy
- small-batchProduced in limited quantities
craft · terroir · regional · farmstead · heirloom · local · seasonal · nose-to-tail · butcher · charcutier
umami
Fifth taste sensation
earthy · sweet · peppery · herbaceous · gamy · rich · complex · depth · concentrated · intense