Cured Pork Cuts |
Curing preserves meat so you can eat it in the summer when it is very hot, or in the winter when it is very cold. Curing gives meat shelf stability by reducing water activity through the introduction of a dry substance like salt. The art of curing can be traced back over 3000 years to China. Today, it is a common practice in Europe, the United States and Asia.
When the first settlers landed in Jamestown in the early 17th century, they discovered American Indians were already dry curing meat. Since those settlers couldn’t hunt, fish or forage very well, learning the process of dry curing fish and game proved very valuable. Other forms of curing include pickling and brining.
We can now find curing traditions around the United States including in Virginia, Tennessee, Seattle, Iowa and New York City and we are proud to offer you some of the best.
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| Note: All Prices Include Shipping |
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