Nonnymus wrote:

> Long ago, I recall an old time farmer once described a way they "used
> to" store meat in the summer. I'm going by sheer recollection from many
> years back and would appreciate any insight, anecdote or corrections you
> all could offer.
>
> According to my recollection, the farmers would render out fat to make
> lard or tallow. During the summer months, beef or pork that was killed
> for food was butchered and the meat submerged in the lard or tallow.
> This would prevent deterioration for weeks or months. When needed the
> wife would literally dig out a piece of meat to cook.
>
> Was this just a fabrication, misrecollection or was this an actual
> technique to preserve meat when it could not be frozen and salt curing
> was not desired?


It's an age-old method of preserving (and flavoring)
calling "confit".

http://en.wikipedia.org/wiki/Confit

Usage of the word has become somewhat convoluted over time (I
recently saw "tuna confit" on a menu... it was basically tuna
slow cooked in olive oil), but the original essence of the word
referred to preserving meat in fat.

--
Reg