The oldest method of preserving food is curing (salting) and smoking – the first records of this date back 4000 B.C. and come from China and Egypt.
In Europe, the pioneers were the Greeks, but on a massive scale salting was introduced by the Romans. In the mid-14th century, salting was improved by the Dutch and the English, introducing other preservatives and curing agents into the brines.
The smoking took place in a non-perishable room without windows, with sloping roofs where fire was burned on the floors. The Germans had smoke chimneys adapted for smoking, smoking rooms were placed on the floors of residential houses. The first smoking took place using the cold smoke method, and only with time did other methods appear. In countries with low humidity, where white mould is friendly to the organism, after salting, products – meat, fish are only dried in airy rooms. Such lucky people are Italians, Spaniards and French.
The Baltic countries have quite high air humidity, and under such conditions we are dealing with green and black mould – i.e. This means that it is rotting, harmful to the organism. That is why many times after salting (curing) smoking procedures were applied. Most often smoking procedures were applied in small butcher’s shops and in rural environments, when at the time of own slaughter a mountain of meat appeared, which (in the absence of refrigerators) had to be secured somehow and its durability extended. Many people still remember the wonderful products of their parents, grandparents, made with natural spices, without preservatives.
“In recent years, the European Union has been trying to push through a ban on commercial smoking using traditional methods. They propose the use of chemical smoke concentrates. This predicts that perhaps soon the only way to enjoy traditional smokes will be to smoke by yourself.