Cured Meats

Curing is what you do with more meat than you can eat before it spoils, and salt, smoke and air were the only tools available. Rome traded salted ham, China had cured pork by the Zhou period, and Andean charqui, dried in the cold thin air, gave English the word jerky. Each is the same discovery made separately: draw out the water and nothing will grow.

Explore Cured Meats

Amazonian cecinaApakiArdennes hamBaconBak kwaBalykBasturmaBayonne hamBiltongBlack Forest hamBlumenau sausageBortsBresaola della ValtellinaBündnerfleischCabanossiCanned corned beefCarne secaCharquiChillán longanizaColonial salamiCoppa / capocolloCork spiced beefCured leg of muttonDalmatian prosciuttoDanish spegepølseDendengDried reindeer meatDroëworsDry sausageDutch smoked beefFermented pork rollFilipino tapaFinocchionaFuetGoan chouriçoGrisons dried beefHerzegovinian prosciuttoIberian hamIgunaqIsterbandJamón ibéricoJamón serranoJerky / charquiJinhua hamJudd smoked pork collarKabanos sausagesKaddidKarst prosciuttoKazyKilishiKitozaKraków sausageLandiLarou (Chinese cured pork belly)León cured beefLomo embuchadoLountzaLukankaLyon dry sausageMachaca