Salting, preserving and curing

Salting and smoking are among the oldest methods of preserving food. In the Middle Ages a large number of animals were killed off as winter approached and feeding stuffs became scarcer. The meat was then salted so that it would keep for winter use. Very often the cramped dwellings meant that the only available place for hanging the meat was over the fire and so, out of necessity, the second stage of curing (the smoking of the meat) took place.

The same necessity applied to fish, essential for fast days and for Lent, when meat could not be eaten. Most countries had their specialities. In Britain, we have our York, Suffolk and Bradenham hams, and other famous local cures for pork, a few of which are given here, besides smoked salmon and kippers.