Question: How are sausages cured?
About the article "Sausage", section "China".

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Sausage making originally developed as a means to preserve and transport meat.
Primitive societies learned that dried berries and spices could be added to dried meat.
By 600-500 BC there is mention of sausages from China, Rome and Greece.
Sausages come in two main types: fresh and cured.
Cured sausages may be either cooked or dried.
Most cured sausages are smoked, but this is not mandatory.
The curing process itself changes the meat and imparts its own flavors.
An example is the difference in taste between a pork roast and a ham.
All smoked sausages are cured.
The reason is the threat of botulism.
The bacterium responsible, "Clostridium botulinum", is ubiquitous in the environment, grows in the anaerobic conditions created in the interior of the sausage, and thrives in the to temperature range common in the smoke house and subsequent ambient storage.
Thus, for safety reasons, sausages are cured before smoking. 
For centuries, the city's primary industrial and commercial activity was a textile industry, now almost disappeared.
Nowadays, the pillars of the economy are agriculture and other alimentary industries, and construction.
The city is famous for its sausages and other pork derivatives, especially "fuet", a thin cured sausage.
The making of cured sausages and cold meats stems from the long tradition of pig farming in the Vic plain. 
In Spain, several products that could be dubbed "sausage" exist, although, of them, it is , cooked sausages, and salchichón (cured, smoked and sometimes cooked sausages) that are the most similar product to summer sausage and English or German sausages.
They usually contained hashed pork meat.
Depending on the herbs and spices added two distinct varieties can be found: red or white sausages.
Red sausages contain paprika (pimentón in Spanish) and are usually fried; they can also contain other spices such as garlic, pepper or thyme.
The most popular type of red sausage is perhaps "txistorra", a thin and long paprika sausage originating in Navarre.
White sausages, in turn, do not contain paprika and can be fried, boiled in wine, or, more rarely, in water.
Morcilla could be regarded as another type of sausage, although Spaniards do not regard it as such.
Morcillas are blood sausages, made with pork meat and blood, usually adding rice, garlic, paprika and some other spices to it.
There are many regional variations to them, and in general they are either fried or added to cocidos and boiled.
Although Spanish embutidos such as chorizo or could be called "sausages", they are not "" for Spanish speakers at all.
In general, Spaniards think of sausages as having to be cooked, whereas chorizo or salchichón are usually eaten raw. 
In most of Latin America, a few basic types of sausages are consumed, with slight regional variations on each recipe.
These are "chorizo" (raw, rather than cured and dried like its Spanish namesake), "longaniza" (usually very similar to "chorizo" but longer and thinner), "morcilla" or "relleno" (blood sausage), and "salchichas" (often similar to hot dogs or Vienna sausages).
Beef tends to be more predominant than in the pork-heavy Spanish equivalents. 
Cured dry sausages are prepared in a fashion similar to cured cooked sausages.
The major difference is that Prague powder #2 will be used in place of Prague powder #1.
In addition, certified meats must be used.
Since these products are never heated to a temperature that can kill trichinosis, it is necessary to accomplish this by other methods.
The usual method is via freezing.
Pork may be rendered acceptable for use in dry sausages by freezing it using the following guidelines:The specific regulations are quite complex and are beyond the scope of this article.
They depend on the thickness of the cuts of meat, the packaging method, and other factors.
In addition there are very specific requirements as to the times in the drying rooms and the temperatures in the smoke rooms.
While it is quite feasible for the small sausage kitchen or hobbyist to produce excellent cured dry sausages, a great deal of technical information is required.
Alternatively, certified pork can be simply purchased.