Salt Curing, Smoking and Drying

These calibrated dates are consistent and confirm the early date for European salt exploitation as being the very end of the seventh millennium BC.

Numerous methods of preparing fish are used, including frying, boiling, drying, salting, fermenting, cold smoking or simply slicing sea fish and eating it raw.

Families had their own storage of long-lasting dry products, rye for making bread, barley for beer, dried peas for soup, and smoked or salted pork.

Some foods were preserved using smoke, air-drying, fermentation, or layers of fat-particularly muttonbirds.

Fenalår is a slow-cured lamb's leg.

The flavors of this traditional country food originate in its preservation methods: pickling in fermented whey or brine, drying, and smoking.

is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill

made by salting and curing beef brisket with spices

the production of various cured meats, such as sausages, bacon and ham products

Cullen skink is a thick Scottish soup typically made of at least smoked haddock, potatoes, and onions.

Ackee and saltfish is the Jamaican national dish prepared with sauteed ackee and salted codfish.

Bacalhau à Brás (Portuguese pronunciation: [bɐkɐˈʎaw a ˈβɾaʃ], meaning "salt cod in the style of Brás") is a Portuguese dish made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick-sized) fried potatoes, all bound with eggs.

Bacalhau com natas (Portuguese pronunciation: [bɐ.kɐˈʎaw kõ ˈna.tɐʃ], meaning "cod with double cream") is a popular way of cooking salted cod (bacalhau) in Portugal.

Baccalà mantecato (also spelled bacalà mantecato), meaning 'whipped salt cod spread' or 'creamed cod', is a Venetian appetizer (antipasto) made with dried cod (stockfish).

Pastirma is a heavily seasoned, air-dried cured meat, typically water buffalo or beef, that is found in multiple Balkan and Mediterranean cuisines under a variety of names.

Shucky beans (also called "leather britches") are an American legume dish, made of dried green beans that have been preserved for winter consumption.

Lomi-lomi salmon (or lomi salmon) is a side dish in Hawaiian cuisine containing salted salmon, onions, and tomatoes.

It is traditionally made from the soft inner skin of cattle (cow or water buffalo) which is diced and sun-dried until it hardens and loses most of its water content.

Rengginang, ranginang or intip is a variety of Indonesian thick rice crackers, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried.

Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman soldiers from Lucania.

It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker.