When visiting a salumeria, the word “cured meat” is often used in reference to the offerings behind the counter. Associated with such meats as prosciutto, pancetta, coppa, and bresaola, the curing process refers specifically to the way that the meat has been preserved.

 

In Italy, curing originated with the Ancient Romans. Searching for a way to preserve their fresh meat, the Romans became increasingly interested in the process of curing, defined as the treatment of muscle meat with salt and sodium nitrite. The preserving effects of the salt allowed for meat to last without refrigeration.

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