History

Jewish health law involves the dehydration of meat for its preservation. The practice of preserving food can be traced to ancient times, when fruits and vegetables were dried, cereal grains were parched, and fish and game were salted and dried.

This salting practice in ancient times became a requirement, and to this day, was to prevent meats (and other foods) from deteriorating, so it could be kept long enough, to allow its gradual consumption over a period of time after the slaughter or sacrifice of the animal.

This basic law, to ensure the hygienic distribution and consumption of the meat, was also a central ritual for many other religions. It became a part of a “covenant,” particularly for the Jewish religion, and around which, most other religions, developed. In addition to the religious uses today for Kosher salt, it is used by gourmet cooks who prefer its texture, and the fact that it is is an additive-free coarse-grained salt.