The world of preserved meat would be diverse and wondrous, even if bacon and guanciale didn't exist. Ranging from cheap and tasty beef jerky to a $4,500 Jamón Ibérico, the art of drying meat has produced a cornucopia of pork and beef products that could take a lifetime to explore (via Insider).
According to Volpi, cured and preserved meats run the gamut of styles dependent on not just the cut of meat, but also the preservation method and time spent aging. Those variables are how you get things as different as fatty, crispy bacon, and soft, spreadable liverwurst.
