Curing (food preservation)
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Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process
Sea salt being added to raw ham to make prosciutto
Curing salt, also known as "Prague powder" or "pink salt", is typically a combination of sodium chloride and sodium nitrite that is dyed pink to distinguish it from table salt.
Young man preparing a pig's head after a sacrifice. Vase v. 360–340 BC, National Archaeological Museum of Spain.
Barrels of salt beef and other products in a reconstruction of an American Civil War stockpile, at Fort Macon State Park, North Carolina
Salting (food)
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Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining,, and is one form of curing. It is one of the oldest methods of preservi
Curing (food preservation)
…centuries, a topic of political, economic, and social importance worldwide. Food curing dates back to ancient times, both in the form of smoked meat and salt-cured meat. Several sources describe the salting of meat in the ancient Mediterranean world. Diodore of Sicily in his Bibliotheca historica wrote that the Cosséens…
Various salted fish sold in a marketplace in a suburb of Jakarta, Indonesia