Ever wonder how that huge, bone-in, Virginia ham can last for a year, swinging from the rafters at room temperature? The biggest reason for this impressive example of food preservation is salt. Salt ...

Meats curing in the Italian or French tradition give off a particular aroma. Slice into salami, prosciutto or saucisson sec and it will hit you right away: funky, earthy and just a little bit sour.

Cured meat always seems like it came straight from the food factory, complete with plastic packaging. Italian cold cuts, Spanish-style chorizo (as opposed to the uncured Mexican kind), and bacon (even ...