“
My own preference is for a diet where meat is included, but sparingly and mostly preserved rather than fresh ¬– and here too I find my habits not so different from those of my neighbors. The Welsh cawl (a slow-cooked soup-stew, much like the French pot-au-feu), when traditionally prepared in farmhouses, includes cured meat from the household pig – dry-salted or from the brine pot – for flavor rather than substance.
”
”