While southern Europeans have historic traditions of pork slicing and sun-wind drying in the mountains, the ancient Hebrews had strict prohibition against touching, cooking and eating all pork. They occupied the region around the Dead Sea, which has noUV radiation due to the extreme low elevation and high ozone. Sun-wind drying and salting thin sliced pork thus would NOT kill pathogens within the flesh, so any non-cooked consumption (or hand-processing of pre-cooked meat) would guarantee continued
I'd guess that the Dead Sea lowland pork prohibition existed long before being written in the Torah scrolls.
DDeden
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