Dry curing is a food-preservation technique in which meat, fish, or other food is coated in a dry mixture of salt (often with sugar, spices, and herbs) and left to age, drawing out moisture and creating an environment hostile to spoilage bacteria while developing concentrated flavor and firm texture.
Cured meats such as prosciutto, serrano ham, and salami are classic examples; the specific salt mixture and aging time vary by tradition - prosciutto di Parma is cured with salt alone and air-dried for a minimum of 12 months, while Spanish serrano ham typically includes paprika and other spices and ages 9-24 months. Dry curing is also used on fish (cold-smoked cured salmon) and contributes to the texture of hard cheeses such as Pecorino Romano and Manchego.
Dry curing differs from dry brining, which uses a similar salt coating but for a much shorter time (hours to days) and is meant to season and retain moisture for near-term cooking rather than to preserve the food long-term.
Because dry curing preserves food without refrigeration, it remains a valuable technique for long-term storage as well as for building flavor in charcuterie, cured fish, and aged cheese.