SC - Goodman of Paris, etc.

[Bonne]

- -Poster: Jean Holtom <Snowfire at mail.snet.net>
   
I learned from Nannar - a valued member of this List living in Iceland 
that the preservation method traditionally used there was to use ferment 
whey. This could not only preserve meats and even soften bones (by storing 
them in barrels of the stuff), but was also used as a marinade and was 
drunk as an alcoholic beverage as there was nothing (i.e. no grains) to 
make beer out of in Iceland.  

I'm wondering if there are any other cultures who do anything like this?  
It seems this preservation method might be close to pickling?

Anyone?

Elysant  
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