Tag: Dry curing

According to food safety experts, eating some types of salt-cured ham uncooked is completely safe and traditional, but only if the meat has been dry-cured and aged for a specific period. Understanding the curing method is the key to knowing if you can eat uncooked salt cured ham without cooking it first.

According to the USDA, all shelf-stable salami is cured to prevent spoilage, making the label 'uncured' somewhat misleading. So, what's the difference between dry and uncured salami? The primary distinction lies in the type of curing agents used: synthetic nitrates and nitrites for traditional cured products versus natural sources for 'uncured' ones.

Originally developed as a preservation method before refrigeration, country ham's intense flavor comes from a specific curing process. The question, "Is country ham salt or sugar cured?" is best answered by exploring its traditional dry-curing roots, where salt is the primary agent and sugar is a complementary flavoring.

According to Consumer Reports, products labeled 'uncured'—a category dry-cured bacon often falls into—can have similar or even higher levels of nitrites and nitrates than traditionally cured products. This contradicts the common belief that opting for dry cured bacon means avoiding these controversial preservatives.

While the process is often simplified to just salt and time, the true artisan dry-curing of prosciutto is far more complex, involving a dynamic community of beneficial microorganisms. This intricate process makes many consumers question, **does prosciutto have lactic acid?**