SC - curing ham

[Stefan li Rous]

Adamantius said:

Please don't be shy about things like this, at least not on my
account...the method for curing country hams and other charcuterie seems
not to have changed much since the Roman Republic (except maybe for the
sugar).

Jane Grigson, in her book on charcuterie, draws a striking comparison
between the process outlined by Cato the Elder for curing and smoking
hams, and the process used until quite recently for York hams. 

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Thanks for this confirmation, Adamantius. But what is this "charcuterie"?
I assume this is some kind of ham or some kind of preserving but more details
would be useful.

And Mordonna, this has been an excellant set of articles from you. I'm
currently trying to figure out whether to group all of your messages
in one linear file or to put each individual message into one or more
files (ham, sausage, butchering etc.) for the Florilegium.

Thanks.
  Stefan li Rous
  stefan at texas.net
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