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Dry Curing and Charcuterie
This category is about making cured meat for whole muscle, like prosciutto or pancetta. Some aspects of wet burning and other cured meats like bacon.
If you are interested in dry or wet salt curing meat, this category covers all aspects that are of relevance.
Since salami is another massive topic (for all guides/topics here is a page), this has a separate category for it here.
Salt-cured meats, like salt pork, are also included. Whether it’s what a certain cured meat is, or whether you want to know how curing work, it’s all covered in depth here.