You bought it six days ago, but it's already turning grey at the edges. There's a smell when you open the package, something sour and chemical. By day seven, it's slimy and you throw it away.
Now travel back to 1547. An Austrian farmer salted a pig, smoked it with beech wood, and hung it in his cellar. Sixteen months later, his family ate that ham on Easter Sunday. It wasn't just safe, it even tasted better than fresh.
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