Cured meats owe their existence on the need to preserve meat over a long period avoiding spoilage. They are made of pieces from different types of meat on which salt or other spices are added. The final product is the result of various "cooking” methods such as smoking, cooking, roasting or hanging or a combination thereof. In Ancient Rome, the word salumen referred to salted materials. In the Middle Ages, preserved meat (mostly pork), was among the main sources of food.
Cured meats are, among others, ham, mortadella, sausages, salami, prosciutto, pancetta, bacon, pork leg and more. Cured meats made in Greece come from beef, pork, lamb, turkey or chicken meat. The most known and traditional cured meat products are apaki, lountza, syglino , pastourmas, kavourmas, Cycladic liokafto, nouboulo etc.