>>/32706/
> How popular meat curing is on the Russia?
Cured products are relatively widespread.
Most common non-raw meat is cooked/smoked meat (tried to ask online translator for this term, don't know if it is right), it has some kind of "moisty" texture. Сured products (salt + meat and nothing more) have much higher cost for some reason, so they aren't that popular, but can be found in every store. Turkish-style pastirma is also presented in many stores.
I can't remember truly national Russian cured product though, it is all looks foreign. Personally I like something that looks like jamón.
Of course there are self-made cured meat, but most of Russians live in cities and have no skills, so it is rare. There are plenty of recipes in internet though.
> And what's Bernd's opinion on salt in general?
Salt is required for human body, although modern mass-produced food often contains too much salt, so it is better to lessen the consumption if you can. Going radical and dropping salt at all looks too crazy though. I almost never add salt to any product bought in restaurant or cafe, and try to use it less at home, but don't control it much.
Sugar is more dangerous, because nowadays it is added everywhere in very large amounts.
>>/32714/
Here we also have salt mixtures, like salt with spices, mostly Caucasian-styled (Georgian, Adygean), and producers say that it helps to lessen salt consumption. I bought a package once, but have no strong opinion about it yet.