Meat Curing Service (Manufacturing) is a specialized industry that involves the preservation of meat products through the use of curing agents such as salt, nitrates, and nitrites. The process of meat curing involves the addition of these agents to meat products, which helps to prevent the growth of bacteria and other microorganisms that can cause spoilage. This industry is responsible for the production of a wide range of cured meat products, including bacon, ham, salami, and other types of sausages. The Meat Curing Service (Manufacturing) industry is a highly regulated industry, with strict guidelines and regulations in place to ensure the safety and quality of the products produced. This industry requires specialized knowledge and expertise in the use of curing agents, as well as in the production and processing of meat products.