{"id":443,"count":30,"description":"Guides to cured meats such as loin, chorizo, salchich\u00f3n, morc\u00f3n and fuet. We explain differences in processing, ingredients, casings, fermentation, drying, texture, flavour, storage and nutrition. We also answer common questions: when white mould may be normal, whether a casing is edible, whether an opened cured product can be frozen, or what separates a cured sausage from a cooked cold cut. The goal is to make product names easier to interpret and help you compare foods by what they actually are, how they were made and how they should be stored.\n\n\n

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