SA.01.0001
Bacalao / Bacalhau — Atlantic Salt-Cod Preservation
Bacalao production begins with freshly caught or sea-frozen Gadus morhua, split along the spine and …
The preservation of Gadus
SA.01.0002
Bottarga — Salt-Pressed Sun-Dried Grey Mullet Roe
Harvest intact Mugil cephalus roe sacs in the autumn run (September-October) when the female carries…
Bottarga — from the Arabi
SA.01.0003
Bresaola della Valtellina — Alpine Air-Dried Beef
Bresaola della Valtellina is produced from the lean hindquarter muscles of Bos taurus — specifically…
The Valtellina valley in
SA.01.0004
Coppa / Capocollo — Italian Dry-Cured Pork Neck
Coppa is produced from the boneless neck musculature of Sus scrofa domesticus: specifically the musc…
The neck and upper should
SA.01.0005
Corned Beef and Pastrami — Nitrite Wet-Brine Cure and Smoke Technique
Prepare the cure brine at 10-12% NaCl by weight with Prague Powder No.1 at 0.25% of the Bos taurus b…
Corned beef descends from
SA.01.0006
Equilibrium Cure — Mathematical Precision Salt-Cure Technique
Weigh the raw muscle to 0.1 gram resolution on a calibrated scale. Multiply the raw protein weight b…
The equilibrium cure form
SA.01.0007
Gravadlax — The Historic Earth-Burial Salmon Cure
Traditional Gravadlax required a Salmo salar split along the spine and opened flat, packed with coar…
The Old Norse and Old Swe
SA.01.0008
Gravlax — Nordic Salt-Sugar-Dill Cure
Gravlax is a 36-72-hour refrigerated cure on a Salmo salar fillet, applied skin-on to a 1.5-2.5 kg s…
Scandinavian coastal prac
SA.01.0009
Jamon iberico de bellota — Dry-Curing Technique
A jamon iberico de bellota begins at montanera: the autumn foraging season in which a registered Sus…
The dehesa — the cork oak
SA.01.0010
Katsuobushi Production — Six-Stage Curing and Fermentation of Dried Bonito
Stage 1 — Fillet and blanch: Fresh Katsuwonus pelamis or Thunnus tonggol is filleted into three or f…
Katsuobushi production or
SA.01.0011
Prosciutto di Parma — Dry-Curing Technique
Prosciutto di Parma is produced exclusively from the rear leg of Sus scrofa domesticus pigs raised i…
The hills of the Parma pr
SA.01.0012
Salt B1-14: Lardo di Colonnata — Marble-Vat Pork Back-Fat Cure
Lardo di Colonnata is cured exclusively in conche — hand-carved Carrara marble vats rubbed with raw …
Colonnata — a village of
SA.01.0013
Salt B1-15: Guanciale — Roman Cured Pork Jowl-Neck Fat
Source the Sus scrofa domesticus jowl-neck cut (guancia): the masseter-neck anatomy at 60–70% fat-to…
Lazio and Abruzzo, centra
SA.01.0014
Salt B1-16: Lomo Ibérico — Spanish Cured Pork Loin Embuchado
Trim the Sus scrofa ibericus longissimus dorsi to a clean, uniform cylinder, removing all but 2–3 mm…
Extremadura and Andalucía
SA.01.0015
Salt B1-17: Cecina de León — Spanish Air-Dried and Cold-Smoked Beef IGP
Source the four specified Bos taurus hindquarter cuts — tapa (topside), contra (silverside), babilla…
León province, Castile an
SA.01.0016
Salt B1-18: Pancetta — Arrotolata and Stesa Pork Belly Cure
Lay the Sus scrofa domesticus pork belly skin-down. Mix the cure by belly weight: 3.5% NaCl of Sale …
Northern and central Ital
SA.01.0017
Speck Alto Adige — Cold-Smoked Alpine Cured Ham
Speck Alto Adige IGP is produced from the bone-in hind leg of Sus scrofa domesticus, minimum 10 kg, …
South Tyrol (Alto Adige /
SA.01.0018
Virginia Country Ham — Extended Salt-Box Cure and Hickory-Smoke Aging
Salt the fresh Sus scrofa domesticus hind leg — skin-on, Duroc or Yorkshire breed, 8-10 kg fresh wei…
The Virginia Country Ham