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The Museum’s Collections

Household Items

Cylindrical, wooden container, carved in a trunk, with a lid, in which the meat was kept and submerged in brine, an ancestral technique for preserving food in salt. In their manufacture, they generally used a very thick and wide pine stick.

They were used in the past to preserve meat after the slaughter of the pig, which was consumed throughout the year.

Credits: Ethnographic Museum of Madeira.

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