Ham is cured, Bacon is cured? But why must they be refrigerated?
Country ham and Bacon are "Cured" and they do not?
Curing is food preservation
The word ‘curing’ means ‘saving’ or ‘preserving’ meat and the definition covers preservation processes such as: drying, salting and smoking. When applied to home made meat products, the term ‘curing’ usually means ‘preserved with salt and nitrite.’ When this term is applied to products made commercially it will mean that meats are prepared with salt, nitrite, ascorbates, erythorbates and dozens more chemicals that are pumped into the meat. Meat cured only with salt, will have a better flavor but will also develop an objectionable dark color. Factors that influence curing: