It is a perfect meal for when you don’t have much time, so next time you’re stuck for dinner ideas, try picking up a few types of cured meat. 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. Cervelat is a kind of cured sausage with origins in Switzerland. Salt cure, form pellicle, hot smoke/cook the bacon. Black Friday! First and foremost, all meats, including pork, beef, goat, venison, goose, sheep, veal, or wild boar, must be salted. But they are always an estimate of actual acid load on your kidneys. Here are 50 examples of common and some cured meats you might not of heard of. So the least acid-forming foods show first. To put this in context, compare with other protein foods in the Food Category List. In fact, the name comes from the Italian word for ‘cheek’, which is ‘guancia’. In other words; if we didn’t cure out meat, we wouldn’t have had any! Horse, venison & pork are also used in Italian regional varieties. Later, they are subjected to smoking-cum-heating in controlled smokehouses to reduce moisture levels and to impart a smoky flavor, besides fixing the desirable bright pink color of cured meats. My father had an interesting pasta sauce he made with garlic, broccoli and anchovy –mighty pungent! I grew up on this stuff, it’s addictive I reckon. I have to say the truffle & pistachio embedded type is a glorious joy from Sicily. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late-19th cen… Simple spices like black pepper are used or more complex spices work well. Variations all across Europe of this. Classic loin dry cured Italian salumi (part of the whole muscle group). Not sure why ‘cold smoking’ is made out to be so complex. A form of Spanish salami, I love this stuff. NutritionAdvance.com does not provide medical advice. I remember buying some reindeer salami when in the region, but I left it in my hosts fridge and never tried it! Despite being made from a different part of pork, it slightly resembles pancetta, but it has a more flavorful taste. After salting, there are two options: the meat may be smoked, or simply air-dried. Upper neck salumi, wine spices and garlic are sometimes used. Seriously, try the zungenwurst. Locally Portuguese for “sun meat”, or used in jabá a dish from Northeastern Brazil of Sephardic Jewish origin. Switzerland, France and Germany seems to have a history with this cured meat wurst. It’s another pure classic. Nutritionally, cervelat provides the following nutrients (1); Unlike most cured meat, cervelat is often cooked before eating and the sausage is typically boiled, fried or grilled. Click above for the full breakdown. Due to the huge demand, pepperoni is mass-produced and almost always uses nitrite preservatives rather than salt. Traditionally, intestines provide chorizo’s casing. Salted and dried rein deer, used as a snack or added to some traditional soups. Biltong can come in a semi-dried ‘wet’ format or a dry jerky style. Cured & cold smoked, wiki says they were hung around the necks of soldiers on horses so they could eat on the go. However, not all cold cuts are cured/fermented, and some are just precooked hams. I will make it this year! Examples of Cured and Processed Meats. Although the origin isn’t fully known, it was an Italian-American idea that became popular before 1930 (12). This article takes a look at 12 different types of cured meat alongside their nutrition facts and profiles. But you can click the food table headings to change sort order. cold cuts, lunch meats) including turkey, roast beef, chicken and pork.