Cured meat

Cured meat is meat preserved with the aid of salt and colour fixing ingredients, for example sodium nitrate and/or sodium nitrite, often with sugar, spices and smoke, producing hams, bacon, salami and similar products. Curing inhibits Clostridium botulinum, develops the characteristic pink colour and savoury flavour, and extends shelf life. Safety depends on correct nitrite levels, since too little risks botulism while excessive nitrite can form nitrosamines, so regulations set strict limits and require precise formulation control. Traditional dry-cured hams rely on salt and time alone, while most commercial products use nitrite for reliable botulism control.