The oldest family of food preservation methods, using salt to draw out moisture and inhibit microbial growth, smoke to add antimicrobial compounds and flavor, or plain air drying, singly or in combination, to keep meat, fish and other perishable food edible for months without refrigeration. The three methods are frequently layered, as in a smoked and salted fish or an air-dried, salt-cured ham, and together they underlie preserved foods on every inhabited continent. Also known simply as curing, salting, smoking or drying depending on which method is foremost.
Facts
Origin Period, From (Year) Origin RegionNo single point of origin; salt curing, smoking and drying were practiced independently wherever salt, smoke or a dry climate allowed meat and fish to be preserved. The earliest known dedicated salt production site is Poiana Slatinei at Lunca, Romania, built around a salt spring. 1 Salt Curing, Smoking and Drying
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Source Bacon Explosion (Wikipedia)
Source Wikipedia: Baingan bharta
Source Burnt ends (Wikipedia)
Source Danish Cuisine (Wikipedia)
Source Finnish Cuisine (Wikipedia)
Source Icelandic Cuisine (Wikipedia)
Source Isterband (Wikipedia)
Source Meatloaf - Wikipedia
Source New England boiled dinner (Wikipedia)
Source New Zealand Cuisine (Wikipedia)
Source Norwegian Cuisine (Wikipedia)
Source Palm nut soup - Wikipedia
Source Larousse Gastronomique
Source On Food and Cooking: The Science and Lore of the KitchenHarold McGee
Source On Food and Cooking: The Science and Lore of the KitchenHarold McGee
Source Schäufele (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Romania, originated there.
Sources
1. The Earliest Salt Production in the World: An Early Neolithic Exploitation in Poiana Slatinei-Lunca, Romania (Antiquity)
Antiquity Publications LtdProject Gallery, discussion sectionQuote, Project Gallery, discussion section
These calibrated dates are consistent and confirm the early date for European salt exploitation as being the very end of the seventh millennium BC.
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004- technique discussion: curing, smoking and drying
- Expressed By: Salt, ch. on meat, curing and smoking
- Expressed By: Portuguese Cuisine
Larousse Gastronomique
Hamlyn, 2009Expressed By: Peking Duck, s.v. Peking Duck
Meatloaf - Wikipedia
Expressed By: Meatloaf, Wikipedia category: Category:Smoked meatView the Source Palm nut soup - Wikipedia
Expressed By: Palm Nut Soup, Wikipedia category: Category:Smoked fishView the Source Wikipedia: Baingan bharta
Expressed By: Baingan Bharta, Wikipedia category: Category:Smoked foodView the Source Schäufele (Wikipedia)
Expressed By: Schäufele, Wikipedia category: Category:Smoked meatView the Source Burnt ends (Wikipedia)
Expressed By: Burnt ends, Wikipedia category: Category:Smoked meatView the Source New England boiled dinner (Wikipedia)
Expressed By: New England boiled dinner, Wikipedia category: Category:Smoked meatView the Source Bacon Explosion (Wikipedia)
Expressed By: Bacon Explosion, Wikipedia category: Category:Smoked meatView the Source Isterband (Wikipedia)
Expressed By: Isterband, Wikipedia category: Category:Smoked meatView the Source Finnish Cuisine (Wikipedia)
Expressed By: Finnish Cuisine, Wikipedia article textQuote, Expressed By: Finnish Cuisine, Wikipedia article text
Numerous methods of preparing fish are used, including frying, boiling, drying, salting, fermenting, cold smoking or simply slicing sea fish and eating it raw.
Danish Cuisine (Wikipedia)
Expressed By: Danish Cuisine, Wikipedia article textQuote, Expressed By: Danish Cuisine, Wikipedia article text
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.
New Zealand Cuisine (Wikipedia)
Expressed By: New Zealand Cuisine, Wikipedia article textQuote, Expressed By: New Zealand Cuisine, Wikipedia article text
Some foods were preserved using smoke, air-drying, fermentation, or layers of fat-particularly muttonbirds.
Norwegian Cuisine (Wikipedia)
Expressed By: Norwegian Cuisine, Wikipedia article textQuote, Expressed By: Norwegian Cuisine, Wikipedia article text
Fenalår is a slow-cured lamb's leg.
Icelandic Cuisine (Wikipedia)
Expressed By: Icelandic Cuisine, Wikipedia article textQuote, Expressed By: Icelandic Cuisine, Wikipedia article text
The flavors of this traditional country food originate in its preservation methods: pickling in fermented whey or brine, drying, and smoking.
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