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As the first electric fridge was only invented in 1913, humans have found ways of preserving foods throughout history and in every culture. The ability to store food beyond harvest allowed human beings to settle and form communities rather than wonder from place to place surviving off what they could hunt and gather. In fact, some historians believe it was the discovery of fermentation and beer that turned nomadic wanderers into farmers in 10,000 BC – beer was nutritious and the alcohol was divine. From wine to sauerkraut and Kim chi, fermentation not only preserved foods, but made them more delicious and nutritious.

The next step from fermentation is pickling, whereby foods are preserved in vinegar. While Romans made garum famous – a concentrated fish pickle sauce – the arrival of new foods in the 16th century saw a spectacular innovation in Europe. Ketchup, chutneys, relishes, piccalillis, mustards and a host of condiments became pantry staples.

 However, not all preservation methods required liquids. Drawing on natural resources, people have relied on the sun and wind to dry foods as early as 12,000BC in the Middle East, including fish, meat, vegetables and fruit. Smoking quickly became a reliable preservation method in areas that didn’t have enough sunlight or wind. Dehydration or using salt to desiccate foods led to curing. Cured meats have been used in Italy since the Roman era, where they formed an integral part of religious practice, wherein meats were salted as an offering to the gods. Making sausages and salamis also provided a practical way to use every part of an animal, especially the less desirable odds and ends, forming and important part of peasant diets. Today, Italian meats are cured using very similar techniques to the ancient past, conserving the typicity of some our most beloved cuts, like prosciutto, pancetta, speck, guanciale, and lardo.

Nowadays, we have refrigeration to preserve our foods and with it, the introduction of the cold chain, making modern life possible. The cold chain encompasses the entire journey from the source of the raw materials to the fridges or freezers of consumers, including all the intermediate stages along the way. Think of the journey of milk from cow to your morning coffee. To do this, a steady and specific temperature needs to be maintained, ensuring that the products retain their quality, nutritional value, and safety. Sudden temperature variation at any stage from sea or farm to grill will have a profound effect on the natural texture and flavour of the ingredient, and ultimately the eating experience.

Whether it’s wine, seafood, meat or grown produce, Belthazar meticulously scrutinises and monitors every step of their cold chain from origin right through to their own internal temperature control systems. According to Belthazar owner, Ian Halfon, “The secret is finding the finest quality ingredients in the closest proximity from credible suppliers and then respecting their integrity by being proactive in preserving the cold chain.”  This takes an enormous amount of effort, with Head Chef Sherwyn Rayners heading to the local market early most mornings to procure fresh produce.

Relying on modern technology and ancient traditions, we ensure that our food’s journey from farm and sea to fork is of the highest quality at Belthazar.

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