The document discusses different types of cured meats from around the world. It provides information on meats like bresaola, sujuk, pastrami, corned beef, salami, pepperoni, pancetta, bacon, chorizo, prosciutto, speck ham, mortadella, andouille, black pudding, katsuobushi, and smoked salmon. For each meat, it describes the main ingredients and origin, and common dishes the meat is used in. Curing meats involves processes like salting, smoking, and drying to preserve foods and add flavor through osmosis and inhibiting microbial growth.

1. Types of Cured Meat
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2. Curing
▪ Curing is any of various food preservation and flavoring processes of foods
such as meat, fish and vegetables, by the addition of salt, with the aim of
drawing moisture out of the food by the process of osmosis.
▪ Because curing increases the solute concentration in the food and hence
decreases its water potential, the food becomes inhospitable for the
microbe growth that causes food spoilage
▪ The main ingredients of curing: Salt
▪ Additional ingredient: Sugar and water (add water for brine)
▪ Flavor ingredients: Herbs, Spices, etc.
▪ Cooking Method: Smoking Method
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3. Bresaola
▪ Bresaola, Italian cured beef is air-dried, salted beef that has been aged two or
three months until it becomes hard and turns a dark red, almost purple color.
▪ It is made from top (inside) round, and it is lean and tender, with a sweet,
musty smell.
▪ It originated in Valtellina, Italy
▪ Dishes: Sandwich, cold cuts, etc.
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4. ▪ Sujuk or Sucuk, Soujouk in Turkish is a dry, spicy sausage which is eaten
from the Balkans to the Middle East and Central Asia.
▪ The main ingredient: Beef
▪ Dishes: Sucuklu yumurta (egg with sujuk), pan fried sujuk, as Turkish
breakfast dishes, etc.
Sujuk, Sucuk, or Soujouk
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5. ▪ Pastrami is a meat product of Romanian origin usually made from beef
brisket.
▪ Main ingredient: Beef brisket or Beef plate
▪ The raw meat is brined, partially dried, seasoned with herbs and spices,
then smoked and steamed.
▪ Dishes: Sandwich, Reuben sandwich, Pizza, etc.
Pastrami
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6. Corned Beef
▪ Made with beef and cured in a seasoned brine, corned beef is incredibly
flavorful and can be quite filling as it's served in thicker slices than other
types of cured meats.
▪ One of the most popular cured meats in the UK and the States
▪ Main Ingredient: Beef Brisket
▪ Dishes: Sandwich, etc.
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7. ▪ Salami is a type of cured sausage consisting of fermented and air-dried
meat.
▪ Can be pork or Beef
▪ Historically, salami was popular among southern, eastern, and central
European peasants because it can be stored at room temperature for up to
40 days once cut.
▪ Countries and regions across Europe make their own traditional varieties of
salami
▪ Dishes: Cold cut, pizza, etc.
Salami
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8. ▪ Pepperoni is an American variety of salami, made from cured pork and
beef mixed together and seasoned with paprika or other chili pepper.
▪ Main ingredients: Beef and Pork
▪ Pepperoni is characteristically soft, slightly smoky, and bright red in color.
▪ Thinly sliced pepperoni is a popular pizza topping
▪ Dishes: Pizza, Cold cuts, etc.
Pepperoni
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9. ▪ Pancetta, Italian cured meat is a salumi made of pork belly meat that is
salt cured. Pancetta in Italy is typically cooked to add depth to soups and
pastas.
▪ Main ingredient: Pork belly
▪ Dishes: Spaghetti carbonara, cold cut, Soup, etc.
Pancetta
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10. ▪ Bacon is a type of salt-cured pork. Bacon is prepared from several
different cuts of meat, typically from the pork belly or from back cuts,
which have less fat than the belly.
▪ Main ingredients: Pork belly.
▪ Dishes: as barding or larding the meat to add the flavor, Club
sandwich, garnish of Caesar salad, clam chowder soup, as breakfast
side dish, etc.
Bacon
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11. Chorizo
▪ Chorizo from Spanish or chouriço (from Portuguese ) is a type of pork
sausage. Traditionally, it uses natural casings made from intestines.
▪ Main ingredient: Pork
▪ In Europe, chorizo is a fermented, cured, smoked sausage, which may be
sliced and eaten without cooking, or added as an ingredient to add flavor
to other dishes.
▪ Dishes: Paella rice, sandwich, etc.
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12. ▪ Prosciutto, Italian is an Italian dry-cured ham that is usually thinly sliced
and served uncooked, this style is called prosciutto crudo in Italian.
▪ Main ingredient: Ham (pork leg)
▪ Dishes: Antipasto, Sandwich, panini, grissini, cold cuts, chicken
saltimbocca, etc.
Prosciutto
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13. ▪ Speck Ham, Italian cured meat is cured, smoked and aged ham.
▪ It gets boned out before being rubbed down with a cure laced with
spices like juniper and bay leaves.
▪ Main ingredient: Ham (pork leg)
▪ Dishes: Sandwich, etc.
Speck Ham
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14. Lyoner
▪ Lyoner is made of skinless chicken breast meat and additional ingredient
is pork belly.
▪ Main ingredients: Pork, beef, or chicken, etc.
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15. ▪ Mortadella is a large Italian sausage made of finely hashed or ground
heat-cured pork, which incorporates at least 15% small cubes of pork fat
(principally the hard fat from the neck of the pig).
▪ Mortadella is a typical product of Bologna, Italy.
▪ It is traditionally flavored with black pepper grains or pistachio.
▪ Dishes: Sandwich, Cold cuts, etc.
Mortadella/ Bologna
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16. ▪ Andouille is a smoked sausage made using pork, originating in
France.
▪ Main ingredient: Pork
▪ Dishes: Louisiana gumbo, etc.
Andouille
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17. ▪ Black pudding is a type of blood sausage originating in the United
Kingdom and Ireland. It is made from pork blood, with pork fat or
beef suet, and a cereal, usually oatmeal, oat groats or barley
groats.
▪ Main ingredient: Pork blood and cereal.
▪ Dishes: Serve as breakfast dish
Black pudding
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18. ▪ Katsuobushi, Japanese cured fish is dried, fermented, and smoked skipjack tuna. It
is also known as bonito flakes when young bonito is used as a cheaper substitute
for skipjack tuna
▪ Katsuobushi's distinct umami taste comes from its high inosinic acid content.
▪ katsuobushi has an extremely salty and fishy flavor that makes it the perfect
addition to soups and stocks.
▪ Origin: Japan
▪ Main ingredient: Skipjack tuna fish
▪ Dishes: as the basic Dashi (Japanese fish stock)
Katsuobushi
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19. Smoked Salmon
▪ Smoked salmon is a preparation of salmon, typically a fillet that has
been cured and hot or cold smoked
▪ Smoked salmon is a popular ingredient in canapés, often combined with
cream cheese and lemon juice
▪ Dishes: Cold appetizer, Canapes, etc.
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