dry-cured
Preserved without liquid
Dry-cured describes meat or fish preserved by rubbing with salt and seasonings rather than soaking in liquid brine.
The method draws moisture out while concentrating flavor: dry-cured bacon, dry-cured ham.
Italian prosciutto and Spanish jamón are classic dry-cured products, aged for months or years.
Treated with sodium chloride
- agedAdvanced in years
- prosciuttoUncooked cured Italian ham
- pancettaItalian salt-cured belly
- guancialeCured pork jowl
speck · coppa · hung · seasoned · heritage · artisanal · traditional · unsmoked
salted
Treated with sodium chloride
- agedAdvanced in years
- prosciuttoUncooked cured Italian ham
- pancettaItalian salt-cured belly
guanciale · speck · coppa · hung · seasoned · heritage · artisanal · traditional · unsmoked
salumi
Italian preserved meat products
- slicingCutting into portions
- paper-thinExtremely flimsy or slight
- marbledStreaked with irregular patterns
butchery · saucisson · chorizo · lardo · terrine · antipasto · tapas · mezze
umami
Fifth taste sensation
silky · intense · concentrated · earthy · peppery · sweet · delicate · aromatic · complex · rich