Curing is a preservation process used to extend the shelf life of food, particularly meats and fish. It typically involves the application of salt, sugar, or other curing agents, which help to inhibit the growth of bacteria and enhance flavor. Common methods include dry curing, where the curing agents are rubbed directly onto the food, and wet curing, which involves soaking the food in a brine solution. In addition to salt and sugar, nitrates and nitrites are often used in curing, especially for products like bacon and ham. These compounds not only help preserve the food but also contribute to its color and flavor. Cured foods can be enjoyed in various dishes and are a staple in many culinary traditions.