Three main methods — a comparison

The curing process — step by step

Professional curing is not random — each stage plays a role in the final product quality. Skipping or shortening any stage means a compromise in flavour or, in the worst case, a food safety issue.

1. 1
   Raw material selection and preparationOnly well-matured meat with appropriate pH (5.4–5.8) and minimal microbial contamination is suitable for curing. Fresh, improperly matured meat must not be cured — it is a food safety risk. The meat is trimmed, excess fat removed (leaving 3–5 mm), and cut into the desired shape.
2. 2
   Salting and marinadeSalt is the fundamental element of curing — it not only forms flavour but ensures microbial safety by binding free water in the product. Dry salting (rub) or wet salting (brine) lasts 12–72 hours depending on product thickness. Spices — pepper, garlic, rosemary, thyme — are added at this stage.
3. 3
   Pellicle formation — surface preparationBefore curing, the product is briefly held at a higher temperature (approximately +25°C) with good air circulation for 2–4 hours. The goal is to dry the surface so a protective pellicle forms, which later regulates moisture exchange with the environment.
4. 4
   Curing — the fermentation stageThe main stage: +10°C to +20°C, 70–75% relative humidity, continuous air circulation. Enzymes break down proteins, fats distribute evenly throughout the flesh, the product loses 30–40% of its original weight. Duration: 24 hours (for fast charcuterie) to 12–24 months (prosciutto crudo style products).
5. 5
   Monitoring and maturationDuring curing, regularly check the product weight (rate of weight loss — the main curing indicator), surface condition (mould — some types are normal, others dangerous) and equipment parameters. Some products are rubbed with oil, wiped with brine or wrapped depending on tradition.

Optimal parameters for professional curing

Curing advantages for the product

• Preserves nutrients: curing is a low-temperature process — proteins, vitamins and amino acids are not destroyed by heat. Cured meat contains a high concentration of protein.
• Long shelf life: low water activity (aw) makes the product hostile to bacteria. Correctly cured meat keeps for months without cold chain requirements.
• Even fat distribution: during fermentation fats distribute throughout the flesh — not accumulating in one place as with drying or smoking. The result is a marbling effect and richer flavour.
• Less hygroscopic: compared with dried products, cured products absorb less moisture during storage — maintaining texture for longer.
• High added value: cured meat commands significantly higher prices than dried or smoked — both in retail and on a restaurant menu.

Professional equipment for curing

Curing at home is difficult — temperature and humidity are hard to control. Professional curing cabinets solve this problem by automatically maintaining all required parameters.

Curing in-house — why it is a competitive advantage

Restaurants that cure their own meat gain several important advantages:

• Menu with a story: "Our own cured prosciutto" or "60-day dry-aged beef sirloin" is a powerful marketing element that guests value and pay more for.
• Raw material efficiency: cheaper cuts with longer curing can become a more premium product than expensive cuts without processing. Curing creates value.
• Product diversity: with a single curing cabinet you can simultaneously process multiple meat types — beef, pork, lamb, wild game — each in its own microclimate.
• Quality control: in-house curing means full control over meat origin, salt content, spices and process duration — no supplier can guarantee the same level.

Food safety in curing

Curing is not dangerous but requires care. Main risks and how to prevent them:

• Listeria and Salmonella: prevented by appropriate salt concentration (at least 2.5% of meat weight), correct pH and temperature control. A professional curing cabinet with precise temperature significantly reduces the risk.
• Unwanted mould: some white moulds (e.g. Penicillium nalgiovense) are normal and even desirable — they develop flavour. Green, black or pink mould is dangerous. Regular inspection and correct humidity control are mandatory.
• Documentation: EU regulation requires temperature and time records throughout the production process. Automatic data logging built into professional cabinets handles this without extra effort.

Frequently asked questions

Can any meat be used for curing?

No. Only well-matured meat with appropriate pH (5.4–5.8) is suitable. Improperly matured meat or meat with high initial microbial contamination is not suitable and may pose food safety risks.

How long does curing take?

It depends entirely on the product. The fastest products — thin sausages, pork belly — are ready in 2–5 days. Medium-term products like bresaola or coppa — 4–8 weeks. Prosciutto or jamon-style products — 12–24 months. Longer process = deeper flavour and higher price.

Does BHS offer consultations on starting curing?

Yes. The BHS team helps select the right cabinet model and advises on process parameters and regulatory requirements. Contact us — the first consultation is free.