Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites, or sugar, with the aim of drawing moisture out of the food by the process of osmosis. Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary way of preserving meat and fish until the late 19th century.
Nitrates and nitrites, in conjunction with salt, are the most common agents in curing meat, because they further inhibit the growth of Clostridium botulinum. This combination of table salt with nitrates and/or nitrites is called curing salt and is often dyed pink to distinguish it from table salt. Neither table salt, nor any of the nitrites or nitrates commonly used in curing (e.g. sodium nitrate, sodium nitrite, and potassium nitrate) is naturally pink.
Meat preservation in general (of meat from livestock, game, and poultry) is the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant method of meat preservation for thousands of years, although modern developments like refrigeration and synthetic preservatives are now beginning to complement and supplant it.
While meat preservation processes like curing were mainly developed in order to prevent disease and increase food security, the advent of modern preservation methods mean that in most developed countries today, curing is instead mainly practiced for its cultural value and desirable impact on the texture and taste of food. For lesser-developed countries, curing remains a key process in ensuring the viability of meat production, transport and access.
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