What is the Dry Cure Process?
In the dry cure technique, ham is rubbed with the dry curing mixture (salt and sodium nitrate) and allowed to stand until the meat is permeated. Salt will only penetrate the meat in the form of liquid brine. Dry salt forms brine when it comes in contact with the natural juice of the ham. This is a slow method used to cure the Italian Prosciutto, country and Virginia hams.
