SC - RE: sca-cooks V1 #1708

[Knott, Deanna]

Greetings,

Someone asked about salt pork.  I was reading Platina the other night and he
mentioned another reason for salting pork.  It goes back to the medieval
theory of the four humors.  Platina says that pork is (to para phrase) by
its very nature cold and moist.  He goes on to say that pigs should not be
given water the day before they are slaughtered to make their meat more dry.
Curing the meat in salt, which is warm and dry, causes the cold and moist
nature of the meat.

For the person looking for Italian recipes:

Check out Platina.  It is right smack in the middle of the period you are
looking for.  The edition that most of us seem to love is the one by Milham.

Yours,
Avelina
East Kingdom

Deanna Knott
General Dynamics
Taunton, MA
508-880-1833
 

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