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Dry Cured Meat

'Dry Cured' meats can be

  1. 'Mince-based'
    (e.g., Sausage, Salami),
    [NOTE: Most sausages are NOT 'Dry-Cured']
           or,
  2. 'Whole-Muscle'
    (e.g., Bresaola, Prosciutto, Capocollo, Lonza, most Jerky). 
    [NOTE: Most Hams are NOT 'Dry-Cured']

'Dry Cured' meats contain very little moisture, and as such, do not rot or spoil easily (under typical ambient conditions). 

This is because almost all 'rotting' occurs through the presence and activity of (one or more forms of) microbial organisms (e.g., bacteria, fungus, virus, algae, etc.), all of which require water (i.e., moisture) to survive and be active in any way.  Generally speaking, the more moisture is present, the greater the posibility of microbe activity. 

'Dry Cured' meats can generally be stored at Room Temperature.  It is highly advisable to vacuum-pack them, in the case of longer-term storage (beyond 2 or 3 days).  As such, they can be stored and transported easily (without Refrigeration or 'Cold Chain" logistics). 

This needs to be the strategic thrust and focus of CalcuttaDeli.com's e-commerce business. 

Links to review

DRY CURED WHOLE-MUSCLE MEATS -- The Explorations of a Gastrochemist

Types of Dry Cured Meats and their Preparation

 

 

Dry Sausage