This morning in Boston, I had a wonderful breakfast at a small artisinal charcuterie-driven bistro, Coppa. The bacon was the best ever, and not very salty. It got me to thinking about my question above. I don't know the origin of salt used by the Southern settlers,(and whether it was expensive) and I don't know why extremely salty bacon and ham seemed to develop there. I wondered if the heavier the salt, the longer the unrefrigerated shelflife?and the South having to deal with extreme heat not faced by the Northern population.... Anyone have thoughts about this? Thks.
* I am not familiar with bacon and ham from all the different Southern states. My mom was from VA and she loved Smithfield ham; and a few years ago, I ordered some raved mail order bacon from Benton's in TN and it was phenomenally salty.