Dry curing is a method of preserving meat by applying a mixture of salt and other ingredients directly to the surface. This process draws out moisture, which helps inhibit the growth of bacteria and enhances flavor. The meat is typically left to cure for several weeks in a controlled environment, allowing the salt to penetrate deeply. During dry curing, spices and herbs may also be added to enhance the taste. Common examples of dry-cured products include prosciutto, salami, and bacon. This technique not only preserves the meat but also develops unique textures and flavors that are highly valued in culinary traditions.