SC - ham

[JEANNE STAPLETON]

> In a message dated 9/16/98 10:03:00 AM US Mountain Standard Time,
> jstaplet at du.edu writes:
> 
> > 
> >  I see frequent references to certain types of ham and to feta cheese,
> >  an especial passion of mine, as "too salty", and I think they're wonderful
> >  as is.
> 
> I personally haven't tasted a feta with too much salt.  Salt cured hams,
> however are a different matter.  Salt pork of any sort.
> 
I can't say that I've ever eaten true 'salt pork" as I envision the stuff
of sea rations to be.  :-)  Bacon, ham--nothing's ever too salty for me.

And I don't think feta is especially salty; I think that some of the
people I know personally have been indoctrianted intot he idea that feta
is "too salty" because I've served low salt varieties and get the same
reaction; yet these same folks are scarfing down olives (I tend to serve
them together).

Berengaria


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