What is Cured Meat? A Beginner’s Guide

Ah, cured meat - the fancy cousin of regular meat. You know how sometimes you leave your leftovers in the fridge for a day or two, and they start smelling a bit funky? Well, cured meat takes that funk and turns it into a flavour bomb. Basically, it's meat that has been preserved by chemical or natural means, like smoking or salt-curing, to prevent it from spoiling.

This process not only extends the shelf life of the meat, but it also imparts a distinctive flavour and texture that's perfect for snacking, sandwiches or adding to your favourite pasta dish. So, next time you're feeling fancy, grab a plate of cured meat, pour yourself a glass of wine, and enjoy the deliciousness of preserved meat!

What is the process for curing meat?

First, choose your meat wisely - you want a good cut of meat with a decent amount of fat. Next, you'll need to create a curing mix made up of salt, sugar, and other spices. This mix is rubbed all over the meat and then it’s time for the waiting game. The salt and sugar will draw out any excess moisture from the meat, while the spices work their magic and chip in with some flavour.

Now, while waiting may not be the most exciting thing in the world, it’s a necessary part of the meat curing process. After a few days in the fridge, the meat will be ready for the next step. Pop it in a smoker and let it slowly smoke until it reaches the perfect level of flavour and texture. When it's done, all that’s left is to slice that meat up and enjoy the fruits of your patience and labour.

Voila! Now you’ve got a flavourful and tender piece of meat, perfect for that charcuterie board or a tasty snack.

If this sounds like a lot of work to you, why not book a table at Bar Jayda for some delicious cured meats without having to put in the elbow grease yourself? Our carefully curated menu features a wide range of different types of mouth-watering cured meats for you to choose from.

Examples of the different types of cured meats available

If you've ever dined at an Italian restaurant, tapas bar or a local deli, then you've probably encountered some delicious variations of cured meats. While the well-known cured meat types include salami and prosciutto, it's worth noting that every culture across the globe has their signature cured meat variations, so there are countless possibilities to explore.

Various factors distinguish different types of cured meats, including:

• the type of meat

• the cut of meat

• the method of curing

• the spices added for flavouring

For instance, prosciutto is a ham slowly cured by salting and aging it for several months. Similarly to prosciutto, bresaola is another dry-cured meat type, but beef eye of round is its main ingredient instead of pork, and its aging time is usually three months to retain its tender texture due to its smaller size.

Here’s a list of the most common variations of cured meats you’ll come across

• Genoa, a type of salami that boasts robust flavours of garlic and black pepper and is renowned for its firm texture.

• Chorizo, a fatty pork sausage that is coarsely ground and seasoned with salt, garlic, and pimentón or hot paprika.

• Jamón Serrano, a dry-cured ham that is cured with salt and aged for several months before being lightly heated for 4 weeks.

• Prosciutto, a slow-cured ham that undergoes a salting process and is aged for several months before release.

• Enjoy the rich flavours of spicy-rubbed dry-cured pork neck, or Coppa.

• Sopressata, a coarsely ground salami that boasts the mild flavour of fresh garlic and cracked black pepper.

• Mortadella, a slow-roasted pork sausage that is lightly seasoned with garlic, black pepper, and sometimes pistachios.

• Pepperoni, a classic dry or semi-dry cured salami that is spiced with smoked paprika and toasted fennel seeds.

• Finocchiona, a type of dry-cured salami that features pork shoulder and cheek and is seasoned with fennel, black pepper, and garlic.

• Guanciale, a spicy-rubbed, dried, and cured pork cheek that is full of flavour.

• 'Nduja, a heavily spiced spreadable fermented pork sausage that is infused with chili peppers.

• Pancetta, an Italian-style bacon that is made from pork belly and slowly cured with spices before being rolled.

• Bresaola, a type of dry-cured and salted lean beef eye that is aged for around three months.

• Culatello, a select boneless cut of ham that is dry-cured and aged slowly.

• Speck, a dry-cured boneless ham that is known for its slow smoking process.

Can cured meat be consumed safely?

It's natural to have concerns about the safety of leaving meat out for extended periods of time to cure. However, unlike your refrigerator-defying chicken breast, cured meat is entirely safe to eat, provided you adhere to appropriate safety protocols.

The crux of the matter lies in one essential component: moisture.

Meat left out in the sun for an extended period will inevitably cultivate hazardous bacteria that can cause sickness. The curing process, on the other hand, extracts moisture from the meat through osmosis, aided by a mixture of salt, sugar, and other spices. As the moisture evaporates, a bacteria-unfriendly environment is created, rendering cured meats both healthy and delicious.

Preserved meats – what’s the takeaway?

The process of curing meat may seem intricate and time-consuming, but the outcome definitely justifies the effort! It's been a tradition that has given rise to numerous innovative methods to relish diverse kinds of meat. Once you savour a morsel of it, there's no denying the temptation to indulge in it repeatedly.

At Bar Jayda, our aim is to ignite your enthusiasm to experiment with novel ways of relishing cured meats and encourage you to relish its goodness with your dear ones. Besides, there's no better way to enjoy cured meat than in great company. Bon Appetit!