Meat curing is a preservation process that involves adding salt, sugar, and sometimes nitrates or nitrites to meat. This helps to inhibit the growth of harmful bacteria, extending the meat's shelf life. Curing can also enhance the flavor and color of the meat, making it more appealing. There are various methods of curing, including dry curing and wet curing. In dry curing, the curing mixture is rubbed directly onto the meat, while in wet curing, the meat is soaked in a brine solution. Both methods are commonly used for products like bacon, ham, and salami.