I have always assumed that the salting of meat could have been possible only after the start of the salt trade in Europe, at least on inland sites. In Britain this was the Late Bronze Age; I'm not sure about Europe.
This paper discusses the salt trade in Britain:
Morris, E. L. 1994. Production and distribution of pottery and salt in Iron Age Britain: a review. Proceedings of the Prehistoric Society 60, 371-393.
Best wishes all,
Dale
Dale Serjeantson
Visiting Research Fellow
School of Humanities - Archaeology
University of Southampton
Avenue Campus
Southampton
SO17 1BF United Kingdom
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>-----Original Message-----
>From: Analysis of animal remains from archaeological sites
>[mailto:[log in to unmask]] On Behalf Of Günther Karl Kunst
>Sent: 21 February 2006 09:23
>To: [log in to unmask]
>Subject: Re: [ZOOARCH] Prehistoric Food Preservation
>
>Dear RLJ,
>most studies deal with Roman smoking/curing procedure only,
>but possible evidence for prehistoric smoke-dried meat (the
>notorious perforated cattle scapulae) is given by Van Mensch -
>Ijzereff (1977): Smoke-dried meat in prehistoric and Roman Netherlands
>in: Ex Horreo: van Beek, Brandt, Groenman-van Waateringe eds.,
>Amsterdam all the best Karl
>
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