Types of Cured Meats

Cured meats have come a long way, making their way to the most sophisticated dinner tables. Exotic varieties of ham and salami are a must for charcuterie boards, while a breakfast spread is only complete with bacon and sausages. Cured meats are delicious and super convenient, with a long shelf life and easy preparation. But what does ‘cured’ mean when it comes to meat?

What Does Curing Meat Mean

Curing is a time-tested method of preserving meat by effectively removing moisture and eliminating harmful bacteria and microbes. It also prevents them from growing again by leaving no moisture in the meat fibers, so the meat remains edible for weeks or even months. Preserving meat in this way has been around for a long time, even before refrigeration was invented.

Various techniques exist for curing meat, with salt curing as the fundamental method. In this approach, salt is utilized to draw out moisture from the meat through osmosis, ultimately evaporating it. Natural or synthetic nitrates are often added to the salt to regulate moisture loss and maintain the meat’s taste, flavor, and color.

Sometimes, sugars such as honey or corn syrup are introduced to balance the sharpness of the salt while also fostering the growth of beneficial bacteria. Additional methods of dehydrating meat include smoking or drying it in sunlight.

Can You Eat Cured Meat Raw?

While you may have heard that it’s safe to consume salami and bologna straight from their packaging, you might not have dared to try it yet. Cured meats are no longer technically considered ‘raw’ despite being uncooked. That’s why some cured meats are safe to eat without further cooking.

List of Different Types of Cured Meat

There are various types of cured meats involving different varieties of meat and curing processes. 

Name	What is it	Typical Additives	How to Eat
Bacon	Cured pork belly, typically smoked	Salt and sugar; contains nitrates and nitrites	Fried or baked for breakfast, used in sandwiches or salads
Pancetta	Italian cured pork belly	Salt and pepper; contains nitrates and nitrites	Often used in pasta dishes, salads, or as a pizza topping
Corned Beef	Beef brisket cured with salt and pickling spices	Salt and sugar; contains nitrates and nitrites	Often boiled or used in sandwiches, especially in Reubens
Pastrami	Beef brisket rubbed with spices, smoked, and steamed	Salt and spice blend	Typically used in sandwiches, like the classic Reuben
Bresaola	Air-dried, salted beef, typically served thinly sliced	Salt, pepper, and other spices	Sliced thin and served as a cold appetizer or in salads
Guanciale	Cured pork jowl seasoned with black pepper and chili	Salt, sugar, and black pepper; can contain nitrates and nitrites	Used in pasta dishes like carbonara or Amatriciana
Lardo	Cured pork fatback seasoned with herbs and spices	Salt, rosemary, and other herbs and spices	Sliced thin and served on bread or in pasta dishes
Lonzino	Air-dried cured pork loin	Salt, sugar, and pepper; can contain nitrates and nitrites	Sliced thin and eaten as is, often in sandwiches
Ham Cured meat from the hind leg of a pig, with varieties based on how they are prepared, may or may not contain nitrates and nitrites.
Prosciutto	Unsmoked, uncooked, dry-cured ham	Typically only salt; May contain nitrates and nitrites	Sliced thinly and eaten raw, often in antipasti, sandwiches, or in charcuterie
Speck	Smoked and dry-cured ham, similar to prosciutto but with a distinct flavor	Salt, spices like juniper berries, and peppercorns; May contain nitrates and nitrites	Sliced thin and served as is, in salads, or on bread
Jamón (Ibérico and Serrano)	Spanish dry-cured ham, Ibérico from Iberian pigs, Serrano from other breeds	Mainly salt, with other seasonings	Sliced thin and enjoyed on its own or with bread,  served in charcuterie boards
Sausages Group of ground cured meat with salt, sugar, herbs, and spices; generally contains nitrates and nitrites.
Salami	Various types of cured sausage, air-dried or fermented	Salt, pepper, sugar, added seasoning	Sliced and served on its own, in sandwiches, or in charcuterie
— Pepperoni	American or Italian fermented dry salami, usually made with beef and pork	Salt, sugar, with paprika and chili pepper	Often used as a pizza topping or in sandwiches
— Soppressata	Italian air-dried salami, often made with pork	Salt, pepper, garlic, and sometimes wine	Sliced and enjoyed on its own or in antipasti
— Finocchiona	Italian air-dried salami flavored with fennel seeds	Salt, pepper, and fennel seeds	Sliced and enjoyed on its own or in sandwiches
Chorizo	Spanish or Mexican sausage, fermented and cured	Salt, paprika, and garlic	Cooked and used in a variety of dishes, like paella, tapas, or added to charcuterie boards
Bologna	American or Italian cooked smoked sausage made from beef and pork	Salt, black pepper, allspice, nutmeg, fennel, and other spices	Often sliced and used in sandwiches or diced in salads
Mortadella	Italian sausage or cold cut, made of finely hashed pork	Salt, black pepper, and sometimes pistachios	Sliced and used in sandwiches or as part of a charcuterie
Kielbasa	Polish sausage, typically smoked and made with pork or a mix of meats	Salt, garlic, and pepper	Grilled, boiled, or pan-fried; often served with sauerkraut
Nduja	Spicy, spreadable pork salumi from Calabria, Italy	Salt and hot pepper, sometimes with sugar	Spread on bread, used in pasta dishes, or as a pizza topping
Blood Sausage	Sausage made with blood, often pork, mixed with filler ingredients	Mainly salt, with sugar, honey, and spices	Cooked and served as a component in various dishes
Capocollo (Coppa)	Italian cured pork shoulder or neck, seasoned and air-dried	Mainly salt, sometimes with sugar	Sliced thin and used in sandwiches, salads, or on its own
Andouille	Smoked sausage made using pork, originating from France	Mainly salt, sometimes with sugar	Used in Cajun and Creole dishes, like gumbo or jambalaya
Chinese Sausage	Various types of sausages in Chinese cuisine, often sweet or savory	Salt, sugar, soy sauce, and sometimes alcohol	Cooked and used in stir-fries or steamed dishes
Saucisson	French-style dry-cured sausage made with pork or a mix of meats	Salt, sometimes sugar, and spices	Sliced and enjoyed on its own or as part of a charcuterie
Culatello	Italian cured meat made from the boned hind leg of a pig	Mainly salt, sometimes with sugar	Sliced thin and enjoyed on its own or with bread
Soujouk	Dried, spicy sausage originating from the Middle East	Salt, sugar, red pepper, and garlic	Cooked and served in various dishes, sandwiches, or wraps
Kabanos	Polish smoked sausage, often made with pork or a mix of meats	Mainly salt, sometimes with sugar	Eaten as a snack or with bread, cheese, and pickles
Cervelat	Swiss or French smoked sausage, often made with pork or beef	Mainly salt, sometimes with sugar	Cooked and served in various dishes or grilled
Paio	Portuguese smoked sausage, typically made with pork	Mainly salt, sometimes with sugar	Often grilled or cooked and served in stews or soups
Sai krok Esan (Isaan Sausage)	Thai fermented sausage, often made with pork or beef	Salt, sugar, and sometimes garlic	Grilled and served with sticky rice or in various dishes
Landjäger	Corsican cured meat, with spices like black pepper, garlic, caraway, and coriander,	Mainly salt, sometimes with sugar	Cooked and served in various dishes or as part of a charcuterie

Most of these contain nitrates, a chemical that has been linked to an increased risk of cancer. So, you can go for brands that offer options a bit safer than nitrate-cured meats, like nitrate-free bacon and sausages. They use celery juice instead of synthetic nitrates. While it lowers the health concerns tied to cured meats, it’s still a good idea to enjoy them in moderation as part of a balanced diet.

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