Non-stuffed cured meats are produced from whole cuts of meat (shoulder, leg, etc.) that are not inserted into natural casings (casings) or artificial casings during the manufacturing process.
Examples of non-stuffed cured meats are raw ham, bacon, lard, bresaola, etc.
The processing techniques for non-stuffed cured meats are generally maturing and salting, followed by cooking or smoking, depending on the type of cured meat.