Preservation through salting stands as one of the most ancient techniques, offering a reliable means of extending the shelf life of various perishable items including meat, fish, butter, and certain vegetables like beans. This time-honored method encompasses two approaches: wet and dry salting. In either case, sea or common salt, along with brown sugar and saltpeter, are utilized. Dry salting, although more labor-intensive, allows for the incorporation of aromatic spices, thereby enhancing the flavor profile of the preserved meat.