What is Dry-Curing?
Dry-curing is the process by which meat is made ready to eat without ever subjecting it to heat.
Dry-curing utilizes the combination of salt and time in order to bring about a metamorphoses of raw meat and seasonings. The end products are unique in the culinary experience, and the flavors are as rich and complex as fine wine. These products are hung to dry in a controlled environment for an extended period of time, ranging from a few weeks to a few years. Most products such as the more familiar salami and capicola take 1-3 months to finish.
Dry-curing is an ancient process, and there is evidence of its existence dating back to at least the Romans.