'salt?'

Voltaire said that 'business is the salt of life'. Now I'm not about to unpack what that means exactly (I wouldn't know where to start). But I am aware of just how crucial an ingredient salt is.

Something that can dry, flavour and be found in a natural form must be rather special. It protects, preserves, enhances, burns and cures.

Bacon, for instance. This food miracle and glory between slices of bread, is purely pork loin, dry cured in salt. 'Home cured' as I'm used to, involved boning (removing the bones) from the loin of pork, then heavy dose of salt is scattered over and then rubbed into the meat. Both side. Over a few days we can monitor just how much moisture comes out of the bacon. We drain and rub down with a cloth to try and maintain the dry curing. It can be left for a long time (hence how bacon lasts longer than a regular joint of pork), and it is usually good to go when the remaining hide is hard and solid, ready to be sliced and enjoyed.

We must ensure we don't have too much as it is bad for one's health. So in a nutshell, love but respect the wonder that is salt.

gb