Salting: nm Salting is a preservation process applied mainly to pork and certain fish, sometimes associated with smoking or drying. This very old technique, widely used by the Romans, underwent great development in the Middle Ages. Today, salting with dry salt or in brine also concerns specific foods (fruits and vegetables, cheese, etc.)....
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.