Dry Curing | Charcuterie

History of Dry Curing

For centuries, dry curing has been a common way for meat artisans to enhance the flavor and texture of meats, while preserving it. Dry curing is an art as much as it is a science. Many of the world’s cultures have developed a myriad of methods and recipes for crafting their unique dry cured meats and dry sausages. Now you can create these specialty cured meats with DryAgePro.

The growth of craft beer and artisan cheese has established a foundation for the new trend in cured meats. Customers look for high quality, organic and locally sourced ingredients. Dry cured products include salami, sausages, prosciutto, cappa, capocolla, mortadella, pancetta, pastrami and others.

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