Get the latest Cured recipes from Group Recipes. http://www.grouprecipes.com/tag/cured A very tasty starter of cured dried beef, served thinly sliced and available from any Italian delicatessen. http://www.grouprecipes.com/95482/bresaola-antipasto.html Chicken roasted wit savory pancetta and olives. The garlicky meat stays moist in a shallow bath of white wine. http://www.grouprecipes.com/90865/roast-chicken-with-pancetta-and-olives.html What's a Mediterranean dinner without a succulent leg of lamb to tie it all together?? This recipe is cooked off the bone, unlike traditional methods, but the potential loss in flavour is more than made up for with a black olive and oregano rub inside and out. http://www.grouprecipes.com/85982/mediterranean-leg-of-lamb.html Saw this on a recipe group and thought it an intriquing way to make gravalox or cured salmon http://www.grouprecipes.com/73220/tequila-lox.html This is not only the easiest lasagna I've ever made (using a processor) but it is heart healthy, fat-free, and cholesterol free. Don't be afraid to try TVP. It makes a great substitute for ground meat but it is so much healthier for you. My husband isn't a vegan but he LOVES this dish as does everyone I have served it to. See my photos and recipes at http://worldwidevegan.blogspot.com http://www.grouprecipes.com/63961/man-friendly-vegan-lasagna.html I learned this easy way to make gravlox on a cruise. Try it thinly sliced over rye bread, crackers, etc. Top with thinly sliced red onions and capers...delectable! http://www.grouprecipes.com/45222/gravlox-aka-cured-salmon.html This is the traditional Swedish way to cure salmon and is in my opinion nicer than smoked salmon. http://www.grouprecipes.com/45013/gravlax-or-dill-cured-salmon-with-sauce.html Cured Chilean Sea Bass Rillettes, with a wonderfulll Smokey, foei flavor. A rillette is a meat that is braised or baked until tender, shredded in a mixer with a patle attachment, and then cured in a ramiken, sealed with fat so that oxygen can not get in and corrupt the curing meat. http://www.grouprecipes.com/44117/smoked-sea-bass-rillettes.html Pancetta is cured pork belly, the Italian equivalent of bacon. Unlike American bacon, however, pancetta is cured with a variety of herbs, spices, and garlic, and is left unsmoked. Pancetta is usually rolled and tied in a cylindrical shape, then hung to dry. Some versions, such as the variety made in Florence, are left flat. This is the rolled kind, This is not as hard as it seems, just takes some time. Approx. 3 weeks for hanging http://www.grouprecipes.com/42942/homemade-pancetta.html Pork belly is usually made into bacon, but when rubbed, brined, and braised it becomes absolutely sublime. This certainly isn't something to eat often, but as a special treat it is exceptional. The flavor of the pork is piggy, tender, and moist beyond belief. http://www.grouprecipes.com/33163/braised-pork-belly.html