Essential for preserving meat, fish and butter. England produced salt by boiling brine from springs at Droitwich and the Cheshire 'wiches', and by evaporating seawater at coastal salterns, notably in Lincolnshire, Norfolk and Sussex. Domesday Book records hundreds of salt-houses at Droitwich, using lead pans. Coarse 'bay salt' from the Bay of Biscay was also imported, especially after Henry II's marriage to Eleanor of Aquitaine in 1152.
Sources: saltassociation.co.uk
Made by
- Boil brine
Used to make
- Tan leather
- Salt fish
- Salt meat