|
In the really olden days of the Middle Ages, farmers had pigs because they weren't allowed to eat the meat of any other animal. But a pig is a big animal, so the farmers had to learn how to preserve the meat. They didn't have refrigerators back then, of course. As a result, we still eat Polish sausages, honey ham, cured bacon, pickled pigs feet, and smoked ham hocks, all preserved with one or more of the following: spices, salt, sugar, and drying.
 |
|