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 de‘ned as the addition of salt to meats for the purpose of preservation. This allowed for carryover of meat from time of plenty to times of scarcity. As the centuries passed, production of salted meats Žourished. It is
30.1 Introduction ...................................................................................................................................531 30.2 Principles .......................................................................................................................................532
