Cured

Cured is a process, not an ingredient itself, used to preserve and flavour foods, particularly meats. It typically involves the use of salt, and often includes curing agents like sodium nitrite or sodium nitrate. This process inhibits the growth of bacteria and gives cured meats their characteristic pink colour and distinct flavour.

Curing is primarily used for preserving and flavouring meats, such as ham, bacon, sausages, and salami. The salt draws out moisture, and curing agents prevent the growth of harmful bacteria like Clostridium botulinum. It also contributes to the distinctive taste and texture of these products.

Cured meats are often high in salt, and the World Health Organization recommends limiting salt intake. Some curing processes involve nitrates and nitrites, which can form nitrosamines in the body. The International Agency for Research on Cancer (IARC) has classified processed meats, including cured meats, as carcinogenic to humans (Group 1). However, the extent to which consumption of cured meats contributes to cancer risk in humans at typical UK intake levels is a subject of ongoing scientific discussion and research.