Food
Salt meat
Meat → Salt meat
Picture to come.
Meat, most often pork or beef, preserved by rubbing it with dry salt or steeping it in brine so that it would keep for months. Salted flesh was a staple of household, monastic and castle stores, eaten through the winter and carried on journeys. English salt came from the inland brine springs of Droitwich and the Cheshire wiches, where brine was boiled in open pans, and from coastal salterns.
Caveats (confidence: high)
The popular idea of a mass autumn slaughter of livestock for lack of fodder is debated by historians and is deliberately not stated.
Sources: saltassociation.co.uk
Made by
- Salt meat