Kosher butcher at work, Jenny E. Wesly, Den Ilp, Niederlande 1984 © Joods Historisch Museum, Amsterdam

Kosher butcher, detail
Kosher butcher, detail
Kosher butcher, detail
Kosher butcher, detail
Kosher butcher, detail
Kosher butcher, detail
Kosher butcher, detail
Kosher butcher, detail
Kosher butcher, detail
Salt
Kosher butcher, detail
Kosher butcher, detail

Soak, salt, cook

Before meat is cooked, it must be drained of all remaining blood in a process called kashering. The meat is first soaked in cold water for half an hour. While still moist, it is salted on all sides and then put on a board or sieve to drain.

When after an hour the coarse salt has drawn all the remaining blood from the meat, the salt is rinsed off with water. Only then can the meat be heated in a pot or frying pan. Kashering can be done by a butcher or by a housewife in her kitchen.