Curing (food preservation)

Curing refers to several processes of food preservation where salt, nitrates, nitrites or sugar is added to make the food last longer. Curing is usually applied to fish, meat and vegetables.

v t e Meat
Main articles: Fish Game Insects Livestock Meat Poultry Seafood
Poultry	Cassowary Chicken Duck Emu Goose Grouse Ostrich Partridge Pheasant Pigeon Quail Rhea Turkey
Livestock	Alpaca Beef Beefalo Bison Buffalo Camel Cat Chevon (goat meat) Dog Elephant Escargot Frog Guinea pig Cuy Horse Lamb and mutton Llama Pork Veal Yak
Game	Alligator Bat Bear Boar Crocodile Kangaroo Monkey Pangolin Rat Hare and rabbit Snake Turtle Venison Wolf
Fish	Anchovy Bass Carp Catfish Cod Crappie Eel Flounder Grouper Haddock Halibut Herring Mackerel Marlin Milkfish Perch Pike Pollock Salmon Sardine Shark Sole Swai Swordfish Tilapia Trout Tuna Walleye
Shellfish and other seafood	Abalone Calamari Clam Crab Crayfish Dolphin Lobster Mussel Octopus Oyster Scallop Seal Shrimp/prawn Sea urchin Whale
Insects	Cicada Crickets Grasshoppers (locust) Silkworm
Cuts and preparation	Bacon Barbecued Biltong Braised Burger Charcuterie Chop Corned Cured Fried Ground Ham Kebab Liver Marinated Meatball Meatloaf Offal Pickled Roasted Sausage Steak Stewed Tandoor Tartare
List articles	Beef dishes Chicken dishes Fish dishes Pork dishes Ham dishes Sausages Seafood dishes Veal dishes
Related subjects	Animal rights Butcher Cannibalism Cultured meat Entomophagy List of meat dishes Pescetarianism Preservation Red meat Semi-vegetarianism Slaughterhouse Veganism Vegetarianism
Category: Meat

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