Pork Cured With A Solution Of Water

Pork cured with a solution of water is pork meat that has been preserved and flavored using a curing process. This process typically involves salt, water, and sometimes other ingredients like sugar or nitrites, which are absorbed into the meat.

Cured pork is used to add flavor and texture to various dishes and is a common ingredient in processed meats like ham, bacon, and sausages. It is frequently found in frozen dinners, prepared sides, and deli products. The curing process also helps to extend the shelf life of the meat.

Cured pork is a processed meat. The International Agency for Research on Cancer (IARC) has classified processed meat as carcinogenic to humans (Group 1). This classification is based on sufficient evidence that consumption of processed meat causes colorectal cancer. Cured pork products are also typically high in sodium; the FDA Daily Value for sodium is 2,300 mg. The Dietary Guidelines for Americans (2025-2030) advise limiting intake of foods high in sodium and saturated fat.