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Jun 21, 2024 · Learn what cured meat is, how it's made, and what are the different types of cured meats. Find out the ingredients, benefits, and risks of curing meat for preservation and flavor.
- Prosciutto
- Salami
- Spanish Chorizo
- Pepperoni
- Bacon
- Pancetta
- Pastrami
- Lardo
- Coppa/Capocollo
- Saucisson
- GeneratedCaptionsTabForHeroSec
Prosciutto is made from the whole hind leg of a pig (aka: the ham) and is one of many Italian-style cured meats. Since prosciutto is both salt-cured and air-driedit's totally safe to eat without cooking it, making it the perfect addition to any salad or charcuterie board. You'll find the meat sliced very thinly, as it has a slightly chewy texture t...
Italian salami is traditionally made from lightly ground beef or pork combined with a variety of seasonings and animals fat, which is then stuffed into a casing. The sausage is hung up in a controlled room where the incredibly important fermentation process can begin. The more time salami has spent fermenting, the drier it will be, meaning certain ...
Odds are you're probably more familiar with Mexican chorizo, but Spanish chorizo is a must-try if you're a fan of cured meats. Spanish chorizo is made with pork and is commonly classified into two types, sweet or spicy. The distinction between the two comes from one of chorizo's main ingredients, paprika, and the amount of moisture left in the end ...
If you've ever had a pizza, then odds are you've had pepperoni. Created by Italian-Americans in the 1900s, pepperoni is made from a mixture of finely ground beef and pork, and a variety of seasonings are added to create that savory and slightly spicy flavor we all know and love. Pepperoni can be eaten uncooked, but I prefer it roasted in the ovenas...
Bacon is one of those magical foods that I still can't believe exists, it's smoky, salty and savory (or what I refer to as "the holy trinity of S's"). It tastes so good it can even make Brussels sprouts delicious. This very special type of cured meat is typically made with smoked pork belly, but you can find other renditions ranging from turkey to ...
While often confused with prosciutto, pancetta is actually more similar to bacon. Both of these cured meats are made with pork belly, but unlike bacon pancetta isn't smoked. Make sure to cook your pancetta before digging in, maybe with some pasta?
A deli staple, pastrami is made out of beefand is cured in a seasoned brine for an extended period of time. After the brining process, pastrami is dried, smoked, and steamed. This might sound like a lot of work for a sandwich, but if you've ever had good pastrami then you know it's more than worth it.
As the name implies,lardo is made with cured and seasoned pork fat, specifically from the pig's back (as opposed to bacon, which is made with fat from the belly area). Because the texture and flavor of lardo is so rich you'll usually find it sliced thinly and served with bread.
Made with pork shoulder, coppa is seasoned with wine (usually red), garlic, and other seasonings before it's salt-cured and air-dried. Often more expensive than other Italian cured meats, you'll find coppa has a delicate texture with a fatty and spicy flavor. I'd say it's best served on its own, butyou could always add it to pasta if you wanted to.
Essentially a French version of salami, saucisson is made with dry-cured pork and has a distinct salty and savory flavor. You can find different types of saucisson, including versions with cheese, dried fruits, or nuts in them. If you're feeling fancy, you should try making a French cassoulet with saucisson.
Learn about the different varieties of cured meats, from prosciutto to bologna, and how they are made, seasoned, and served. Find out the best ways to enjoy these salty and savory delights on your charcuterie board, pizza, or pasta.
Nov 23, 2021 · What Is Cured Meat? Cured meat uses salt and chemical additives like sodium nitrite and sodium nitrate to preserve meat and prevent spoilage and bacterial growth. Meat is cured through two distinct methods: wet curing with brine and dry curing with a dry rub seasoning. Curing extends the shelf life of meat and gives it an additional savory flavor.
Apr 6, 2024 · Learn about the history, production, and flavors of cured meats from around the world, from saucisson sec to guanciale. Discover how to enjoy these dry-cured delicacies on your charcuterie board or in your recipes.
- Fred Decker
Jan 29, 2024 · Learn about the history, ingredients and nutrition of 12 different types of cured meat from various regions and cuisines. Discover the flavors and textures of cervelat, chorizo, coppa, culatello and more.
Learn about the different types of cured meats, such as dry-cured, wet-brined, cooked, and smoked, and how they are made and used. Find out the differences between salt curing, nitrates, and nitrites, and see examples of common cured meats from around the world.
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 of osmosis.
