To combat meat’s short shelf life, cured meat seems like a great alternative. Here, we’ll delve deeply into the process of curing meat, examine why it functions as a method of preservation, and discover how long cured meat actually lasts.
In essence, curing meat extends the product’s shelf life. While preservation is the main goal, adding and enhancing flavor to meats is another benefit of curing. Bacon, salami, prosciutto, pancetta, Spanish chorizo, and pepperoni are examples of common cured meats. But the list could go on because there are numerous types of cured meat available that come from various cultures.
Meat is notorious for spoiling. The ground beef has likely gone bad if it was left out on the counter for even a few hours. In fact, the USDA states that after meat is at room temperature for 20 minutes, the amount of bacteria on it doubles. Even in the refrigerator, it won’t even last a week. Meat is notorious for spoiling.
When meat and fish spoil, microorganisms are mostly to blame. The fats and protein will be broken down by molds and bacteria until the product is no longer fit for human consumption. What one thing is necessary for these bothersome microorganisms to grow? Water
Types of Cured Meat
If you’ve ever visited an Italian eatery, a tapas bar, or a neighborhood deli, you’ve probably come across a few different kinds of cured meats. Salami and prosciutto are the most popular types, but it’s important to remember that every culture in the world has its own distinctive cured meats, so there are thousands of different kinds to learn about.
The main distinctions between various types of cured meats are the type of meat, the cut of meat, the curing process, and the seasonings used. For instance, prosciutto is a salted, slow-cured ham that is aged for several months. Bresaola is a dry-cured meat similar to prosciutto, but it is made with beef eye of round rather than pork and is aged for a shorter period of time—roughly three months—in order to preserve its delicate texture.
Here’s a list of our favorite types of cured meats:
Bresaola is a three-month-old, dry-cured, salted beef eye of round.
Chorizo is a coarsely ground, fatty pork sausage that is seasoned with salt, garlic, and hot paprika.
Coppa – Spice-rubbed dry-cured pork neck.
Culatello – Dry-cured, slow aged select boneless cut of ham.
Popular Genoa salami has a firm texture and distinct flavors of black pepper and garlic.
Salami made from dry-cured pork shoulder and cheek and spiced with fennel, black pepper, and garlic is called finocchiona.
Guanciale – Cured, dried spice-rubbed fatty pork cheeks.
Dry-cured ham called Jamón Serrano is salted, aged for several months, and then is only moderately heated for four weeks.
Mortadella is a slow-roasted, mildly flavored pork sausage that is occasionally pistachio-studded and lightly seasoned with garlic and black pepper.
Spreadable fermented pork sausage known as “nduja” that is highly spiced with chili peppers
Italian-style bacon known as pancetta is made from spice-rubbed pork belly that is rolled and slowly cured.
A traditional dry- or semi-dry-cured salami spiced with smoked paprika and toasted fennel seed is called pepperoni.
Prosciutto – Slow-cured ham, salted, and aged for several months.
Salami that has been coarsely ground and is flavored mildly with fresh garlic and cracked black pepper is called sopressata.
Speck – Dry-cured boneless ham that is slowly smoked.
Cured meat and sausages: the differences
Let’s try to define cured meats and sausages right now. Although all products obtained through the aforementioned processing methods are commonly referred to as “cured meats,” it is important to recognize the distinction between cured meats and sausages.
Generally speaking, a cured meat product is one that was made by processing a particular animal organ. The thigh, hip tip, rump, lean meat, belly, and neck are some of the areas that are used the most.
On the other hand, both the noble and less noble parts of the animal are used to make sausages. They can be eaten fresh or aged. Fresh sausage, for example, is cooked in various ways.
Salami, on the other hand, goes through a comparable process but needs to be preserved to keep its qualities and postpone consumption. Cotechino and Zampone are cooked sausages made from pork.
In the case of Zampone, the pig’s foot is used to create the casing that houses the prepared and flavoring paste. Contrarily, cotechino uses a paste made of bacon, pork rind, and pork.
Therefore, by sausage we mean any meat-based preparation that is wrapped in a casing, whether it be natural or artificial. It is necessary to discuss the type of processing the meat underwent in order to distinguish between the terms “cured meats” and “sausages.”
We only want to draw attention to the fact that the meat is stuffed after more involved processing, not that sausages are not cured meats.
Quinn Myers is a staff writer at MEL. He covers issues like internet culture, technology, health, masculinity, and the vibrant communities within.
Rest assured, I feel great. Since it is 2022, and I apologize to the centuries of humans who relied on curing meat, I didn’t choose anything from the charcuterie board. I’m not going to willingly eat something that desperate, starving sailors in the 17th century thought was okay to eat.
Again, though, I completely dodged this bullet. Except for sampling the local specialties, I don’t particularly enjoy cured meat because it’s too slimy and salty. I’m more of a meat-and-potatoes type of guy.
Which brings me to the question at hand: Is cured meat raw, and therefore why my poor, loving wife feels like shit right now? It’s not a silly question because many people confuse “raw” with “uncooked,” but the short answer is no.
As long as it’s done correctly, curing meat is essentially a different type of cooking that uses salt rather than heat to render it safe for consumption by people. But cured meat still needs to be properly stored in a closed, chilled container, the same as any other type of cooked meat.