ABSTRACT
The origin of meat curing can be traced back to the third century BC, when Cato recorded careful instructions for the dry curing of hams. From this historical perspective, meat curing may be defined as the addition of salt to meats for the purpose of preservation. This allowed for carryover of meat from times of plenty to times of scarcity. As the centuries passed, production of salted meats flourished. It is probable that during this time humans discovered, quite by accident, the effects on meat color of saltpeter (nitrate) as a result of its presence as an impurity in salt. Therefore, a more modern definition of meat curing could be the addition of salt and nitrate/nitrite to meat that produces the color and flavor we associate with cured meats.
