Salt that has hardened or crystallized; also historically refers to certain types of preserved salt meat.
Compound of 'hard' and 'salt' (Old English 'sealt'). The term appears in historical food preservation contexts describing salt that had become compact or hard.
Before refrigeration, 'hardsalt' meat was how sailors and soldiers survived long voyages and campaigns—the salt preserved meat but also made it incredibly tough and salty, requiring hours of soaking before cooking.
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