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salted meats

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salted meats
meats cured for preservation by the addition of salt to the external surface. The salt draws out water by osmosis. Plain salting is not a very sophisticated procedure and most commercial curing has at least nitrate in the curing mixture. See also bacon curing.


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Mostly, it would have been a very tedious combination of salted meats, dried beans and flour - with plenty of curry powder as well, to disguise the taste.
966593 Meat, meat extracts, charcuterie and salted meats; dried salted meats, sausages, slicing sausages; all included in Class 29.
954485 Meat, salted meats, fish, poultry and game; meat extracts; preserved, frozen, dried or cooked vegetables and fruits; jellies, jams, compotes; edible oils and fats; eggs; milk, butter, cheese and dairy products; milk beverages with milk predominating; probiotic lactic ferments; all included in Class 29.
 
 
 
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