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Curing is the addition of [[salt]], sodium nitrate (or saltpeter), nitrites and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor enhancement.
'''Curing''' is the addition of [[salt]], sodium nitrate (or saltpeter), nitrites and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor enhancement.
==References==
==References==
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
[[Category:Food]]