Tag: Dry cured

By its very nature, all bacon is cured pork, but it's the method of curing that truly defines the final product. For connoisseurs, the dry curing method is often hailed as superior, yielding a denser, more intensely flavored strip of bacon that resists shrinking in the pan. So, is dry cured bacon good? The answer is a resounding 'yes,' especially for those who prioritize flavor and quality over speed and cost.

Originating from Central Europe, hard salami is a type of cured sausage with a distinctly firm texture and smoky flavor. The intricate blend of ingredients and the multi-stage curing process are what fundamentally define what is hard salami made out of, shaping its robust taste and long shelf life.

In Europe, any product labeled 'Schwarzwälder Schinken' (Black Forest ham) must be produced exclusively in Germany's Black Forest region according to specific traditional methods. This protected status ensures authenticity and highlights the precise and traditional preparation that makes Black Forest ham different from regular ham and other smoked deli meats.