Did you know?
Cottagers kept bacon fresh for years in wood ashes
William Cobbett told English labourers in the 1820s to dry-salt their bacon for about six weeks, then pack it in dry wood ashes to keep out flies and air. Stored that way, he said, it kept two or even three years.
Read the full story: Salt and Preserving
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The Salt Almanac. (2026, November 8). Cottagers kept bacon fresh for years in wood ashes. https://saltalmanac.com/did-you-know/bacon-kept-in-ashes
“Cottagers kept bacon fresh for years in wood ashes.” The Salt Almanac, 8 Nov. 2026, saltalmanac.com/did-you-know/bacon-kept-in-ashes. Accessed [today's date].
“Cottagers kept bacon fresh for years in wood ashes.” The Salt Almanac. Last modified November 8, 2026. https://saltalmanac.com/did-you-know/bacon-kept-in-ashes.
Original sources
- Cobbett, W. Cottage Economy, para. 149–151. 1820s. https://archive.org/details/cottageeconomyc00cobbgoog