[Sca-cooks] Sent Sovi Translation

[JIMCHEVAL at aol.com]

I'm sure all kinds of arguments can be made for  different terms. The word 
itself does not refer to pork; it's "salted meat".  Once you begin to be 
interpretive, all kinds of possibilities arise, including  simply using the 
modern term:

"it's called cansalada in Catalonia and it  refers to this very old form of 
salted pork fatback"

"But the petit salé  of the Provençaux, the cansalada of the Catalans, and 
the salt meat of the  Ligurians"

"Cansalada would have been salted, dried preserved beef, but  salt pork is 
a lot easier to find ..." [the same writer suggests beef jerky as  another 
alternative]

"cansalada bacon"

"Les boudins et la  cansalada sont des charcuteries traditionnelles 
catalanes réalisées avec de la  viande de porc"

"cansalada (bacon)"  

https://www.google.com/search?num=100&tbm=bks&q=cansalada&spell=1&sa=X&ei=1t
dNU8ihGKGU2gWSuYHADQ&ved=0CC4QBSgA&biw=1280&bih=856&dpr=1


But  the important thing isn't the exact translation choice which, as you 
can see  above, different writers make differently. It's having some idea of 
what the  word means in its cultural context. Simply translating it as 
"salted meat"  doesn't really give a sense of that.


Jim  Chevallier
www.chezjim.com

Beyond the peacocks: what most Medieval  eaters actually  ate
http://leslefts.blogspot.com/2014/04/beyond-peacocks-what-most-medieval.html



In  a message dated 4/15/2014 6:04:57 P.M. Pacific Daylight Time,  
dama.antonia at gmail.com writes:

So, what's wrong with "salt pork"?