Corned beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.
Cooked corned beef
A 1898 illustration of tin of corned beef produced by Libby's
A corned beef sandwich served in a diner
Corned beef and cabbage
Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining also known as fermenting and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish and salt-cured meat. Vegetables such as runner beans and cabbage are also often preserved in this manner.
Sea salt being added to raw ham to make prosciutto
Bag of Prague powder #1, also known as "curing salt" or "pink salt." It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt.
Various salted fish sold in a marketplace in a suburb of Jakarta, Indonesia