A food that has been preserved by dry curing. Dry curing is a method of preservation of meat and fish, most commonly used for products such as bacon and ham. It involves covering the meat in a combination of salt, sugar and spices for up to a few weeks, this removes the moisture from the meat which prevents the growth of micro organisms. Dry cured meat may be smoked after curing. Dry-curing and smoking impart a distinctive colour and flavour to food.