Meat Cuts for Salt Dry Curing (Fat, Texture & Structure)

After trying countless cuts of meat, from butchery cuts through to breaking down entire pigs and making various dry-cured meats.

I’ve tried all the classic cuts as well as some customised cuts I’ve created.

Through harvesting wild animals, I’ve also become familiar with the anatomy of deer, tahr, rabbits, turkeys, ducks, and other wild game. I’ve Learned that wild gamey meats can be overpowering after dry curing, as the process intensifies all aspects of the flavor.

You can use any piece of meat for dry curing (within reason, here is an article on cuts/peices you could use) or meat curing. However, specific muscles from the animal can be better suited to particular projects. I’ll explain this further below.

Whether you’re making coppa, pancetta, or your unique creation, understanding the fat content, grain structure, and overall thickness makes a huge difference in flavor, drying time, and slicing quality.

This guide will help you select the best cuts of pork and beef for dry curing, especially if you’re new to the process or want to enhance consistency in your results.

Pork will be mentioned frequently, as it is a key ingredient in many of the salt-curing projects.

Below is an excerpt from a picture of the significant classic Italian cuts, from Salumi – Ruhlman—a successful attempt to simplify the vast variations of Italian salt-dry cured meats.

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Ideal Meat Cuts for Dry Curing

The pig has an incredible amount of meat and fat in proportion to its bones and other aspects.

The fat of the pig is of a neutral flavor compared to many other fats, such as beef or sheep. The flavor of fat can be influenced by conditions such as food mixtures, as well as the high-end, top-grade, famous Jamon of Spain. The Iberian black pigs have a diet rich in acorns from Oak trees (although climate change has led to the decline of many oak trees).

The nutritional profile of oak trees is similar to that of sunflowers, so they are being used for jamon in more recent times.

As I shall allude to, the age of the pig has a significant impact on the development of fat.

Good Fat-to-Meat Ratio

Fat plays a massive role in flavor, texture, and how a piece of meat dries (article on cuts of meats that could be used). The goal is balance for many classic Italian or Spanish Dry-Cured Whole-Muscle Meats — enough fat to protect and enhance the beef (I think the Italians and Spaniards are masters in dry-cured whole muscle).

Marbling

Although, I shall talk about fat, lean mean can be amazing also, here below is the loin which I turned into a braesola style dry cured project.

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The presence of fat within the muscle, as opposed to the thick outer fat cap alone, often results in the upper loin of the pig having marbling and large internal fat lines. Many Italian producers I’ve spoken to see this as ideal.

Hence, the popularity of coppa/copocolla. This is a classic salumi, Italian whole, salt-cured muscle from the back of the ear along the loin spine area of the pig.

Fat to Meat Ratio

Just like marbling, the fat-to-meat ratios vary between cuts. Take the pork belly, for instance. For older fat pigs, this can be nearly 80% fat, while young pigs of 6-10 months can be 30-50%.

The back leg (hind leg) of the pig often has a significant amount of fat on the exterior, visible under the skin; most of the remaining meat consists of muscle.

Uniform Muscle Structure

Dry curing works best when you’re working with a single, solid muscle or a neatly tied group of muscles.

The main reason is that the muscle fibres and structure of an entire muscle help create a natural barrier to unwanted bacteria.

This is also why care should be taken not to cut into the muscles or crevices of the meat.

• Cuts with consistent thickness and little connective tissue are ideal.
• Avoid meat with multiple seams or sinew running through it, as these can affect the evenness of the meat’s cure and drying.
• Clean muscle structure also makes slicing easier and more attractive later.

Size and Thickness Considerations

Thickness influences how long a piece of meat needs to cure and dry, as well as its likelihood of healing safely.

• Ideal dry curing cuts are generally 2–4 inches (5–10 cm) thick at most.
• Thicker cuts can be cured successfully, but they require longer times and more careful monitoring of humidity and airflow.
• If a piece tapers at one end, consider trimming or tying to promote even drying.

Best Pork Cuts for Dry Curing

Classic Cuts for Traditional Charcuterie

Coppa / Collar Butt / Neck Fillet
One of the best cuts for both beginners and experts. It’s naturally marbled and is often of a weight and size that tends to finish drying in 2-6 months.

Pancetta (Pork Belly)
This fatty cut is versatile and forgiving. It can be rolled or kept flat (pancetta tesa), and takes well to spice rubs and smoking.

It’s easier to produce this, and it’s a flat style. Often with a lot more fat, the weight loss isn’t as significant as with other leaner cuts.

Lonzino / Lonza (Pork Loin)
A leaner cut, lonza is easy to work with and dries faster. Ideal for those who want a lighter cured meat or quicker turnaround.

Guanciale (Pork Jowl)
Rich and fatty, guanciale is traditionally used in Italian dishes, such as carbonara. It requires more attention to trimming and balancing the spices.

I’ve often been able to acquire the head of the pig at quite a reasonable price. Inside the pig, you also get the cheek and tongue, which can be slow-cooked over a long period with a lot of flavor and nutrition.

Many parts of the text can also be used for a collagen-rich stew

Regional Names and Butcher Translations

Different regions and countries use different names for the same cuts, which can be confusing. For example:

• Shoulder of the pig muscle, also known as Boston butt.
• Pork Belly is universal, but how it’s trimmed can vary.
• Loin can sometimes be confused with Tenderloin, which is not ideal for curing due to its small size and shape (tenderloin is under the ribcage, whilst loin is outside the ribcage, running along the

When in doubt, show your butcher a picture or explain what you need for dry curing — a whole, intact muscle of a specific size with a good fat balance.

Dry Curing with Beef Cuts

The Top, Bottom and Eye of Round are great beef cuts – here is a link to images and diagrams of each.

Beef Cuts That Are Suited

Bresaola (Eye of Round)
A lean, dense cut that’s traditionally used for bresaola. It’s reliable, uniform, and slices beautifully when cured correctly. It’s the one classic Italian cut that comes from beef not pork.

Topside / Silverside
These are common in the UK and often used for salt beef or corned beef, but they can also be dry-cured. Trim them properly to ensure a clean, even muscle.

Ribeye or Sirloin

If whole muscles are used, they can produce excellent dry-cured meats, as the fat is of decent quality.

Tips for Working with Beef

• Because beef tends to be leaner, it may benefit from extra spices or a shorter drying time.
• Thicker beef cuts are more prone to case hardening if not adequately managed.
• Cold smoking can add extra flavor and complexity to beef cures.

Summary: Look at the quality of the meat, whether it’s beef or pork. Freshness and traceability will be evident in the flavor as you intensify the meat through the dry curing process.

If you have any thoughts, questions, or stories, feel free to leave a comment below. Always interested.