Salted and Cured is the perfect book to give to foodies, fans of Michael Pollan's Cooked, or readers of food related books in general. The author takes us on a historical journey through the history of curing meat and the various processes man has invented to do so.

Brimming with historical information concerning the domestication of pigs and how their usefulness provided for earlier cultures, Salted and Cured slowly leads the reader into valuing the treatment of meats for storage. Included are examinations of meat producing companies, past and present, describing their transformation of raw ingredients into their specialities, be it smoked hams from pigs and even goats or boudin and charcuterie. A complete microhistory of cured meat, Jeffrey Roberts has poured his research in between the covers for you to discover. Full Disclosure: I was allowed to read a copy of this book for free as a member of NetGalley in exchange for my unbiased review. The opinions I have expressed are my own and I was not influenced to give a positive review.

Thank you for granting me access to this review copy of Salted and Cured. Unfortunately, I will not be able to review this title as I cannot read it on my Kindle.