History of Salted Cod and Contemporary Meat Purveyors

History of Salted Cod and Contemporary Meat Purveyors

In New England, a common cured meat was dried and salted cod.

Isn’t it amazing how cultures have so much in common through the universal need of food?  Like the prosciutto in Italy, the cod in New England was traditionally dried and salted.  When the cod was ready to be used, the fish was placed in cold water to be rehydrated with the water being changed every few days. 

Preparing Fish at Historic Deerfield. (Photo credit: (c) Sienna Wildfield)

A classic New England dish is Salted Codfish Balls.

Looking for local places where you can explore food and meat preservation?  Curious to taste cured meats?  Check out these Western Massachusetts farms and butchers.

  • Hettie Belle Farm in Warwick, MA. — 100% grass-fed meat CSA.
  • Pekarski’s in South Deerfield, MA. — Family owned business specializing in homemade sausage and smoked meats.
  • Sutter Meats in Northampton, MA. — Traditional butchery, classes and local meats.
  • The Meat Market in Great Barrington, MA. — Local traditional butcher shop at which their own charcuterie is  cured in-house.

Excerpt from Learning Ahead: Cultural Itinerary for Western Massachusetts (Seasons: Nov/Dec), a downloadable bimonthly publication produced by Hilltown Families that sheds light on embedded learning opportunities found in cultural resources that exist within the geography, history, and cultural traditions of Western Massachusetts.

Save

Save

Save

Save

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: