Curing

Curing is the preservation of meat, fish or other foods with salt, nitrites or nitrates, sugar and spices, sometimes combined with smoking or drying. The process draws out moisture, lowers water activity and creates an environment hostile to spoilage organisms and pathogens, most critically Clostridium botulinum. Beyond preservation, curing develops the distinctive colour, flavour and texture of products like ham and salami. Modern curing is tightly regulated to balance safety, nitrite limits and consistent quality, and curing rooms are monitored for temperature, humidity and time.