Locally cured meats are products made from animal proteins that have been preserved through methods like salting, smoking, or drying. These techniques enhance flavor and extend shelf life, allowing for a variety of textures and tastes. Common examples include prosciutto, salami, and bacon, which are often crafted using traditional recipes passed down through generations. The term "locally" refers to the sourcing of ingredients and production within a specific region, promoting community agriculture and supporting local economies. Many artisans focus on using high-quality, regional meats and spices, resulting in unique flavors that reflect the area's culinary heritage.