It is known that it was in Ancient Egypt where the meat began to be cured with salt, making the first salted fish. It is believed that it was one of the first cultures to salt ham and fish from the Nile, creating the origins of the dish called Bottarga, very typical in Mediterranean cuisine. One of the first culinary uses could have been the maceration in brine of the fruit of the olive tree: olives.
The Celts also acquired knowledge of the culinary and preservative application of salt, using it in the salting of meats. When the Celts were giving in to the advances of the Roman Empire, the knowledge about these techniques was transferred little by little.
Nowadays, refined salt has been replaced in the kitchens of great chefs by those of colors and those that are mixed with spices.