Curing is any of various food preservation & flavoring processes of meat, fish & vegetables, by the addition of a combination of salt, nitrates, nitrite or sugar. This is a container of lake trout curing. Check out David Ross' recipe for brine solution at http://forums.egullet.org/topic/142515-cook-off-59-cured-brined-smoked-and-salted-fish/
Bresaola...a cured Italian meat. It comes from beef rather than pork as does most cured meats...SO very flavorful!! Air-dried, salted, aged for months, it is soft and tender, lean and served thinly sliced, slightly chilled with antipasto, cheese and crusty Italian bread. Yum.