Cured sausage
There’s a common misconception that charcuterie (e.g. salami, chorizo esc.) is raw meat because it’s cured. The truth is that charcuterie isn’t raw meat but has been dry-cured (cured with curing salt and dried).
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Cured Sausage
During curing, raw meat is put into casings and then hung to dry. The sausage dries as water evaporates, and its flavor increases.
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