A process of preservation by which a food (typically meat, though not always) is treated with salt and or nitrites/nitrates with the goal of enhancing flavor and drawing out moisture to aid in preservation. It can involve the use of a brine, but it does not have to. When talking about enhancing flavor, other components may be added aside from the item actually enabling the curing. For example, sugar may be added to tamp down the harshness of the salt.

A common second step that takes place after curing is smoking. Though not necessarily a part of the curing process, smoking can help aid in preservation in addition to creating more complex flavors.