Salt-cured
A defining entry in the Top 100 Books. Sitting at number 24, Salt-cured earned its place through a combination of craft, context, and consensus among the twenty-four editors who maintain this list. The companions immediately above and below it on this ranking are worth reading in the same sitting.
Position in the list
About this entry
A defining entry in the Top 100 Books. Sitting at number 24, Salt-cured earned its place through a combination of craft, context, and consensus among the twenty-four editors who maintain this list. The companions immediately above and below it on this ranking are worth reading in the same sitting. The editors’ note placed it here on the basis of three criteria: durability across re-reads (or re-watches, or re-plays), influence on the entries that came after it, and the degree to which it could only have been made by the person — or team — who made it.
In the comparative table maintained by the Books desk, Salt-cured sits within a band of 21 – 27 that contains some of the most contested swaps of the year. Editors vote with arguments; a swap requires three editors and one written defense.
From Wikipedia
Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining,, and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish and salt-cured meat. Vegetables such as runner beans and cabbage are also often preserved in this manner.
