What was historically combined with salt for treating cuts and wounds?

Historically, salt has been used as a preservative and for its antibacterial properties. When treating cuts and wounds, it was often combined with pork due to the fact that pork was a readily available source of protein and fat, which could contribute to the healing process. The salt not only helps to reduce the risk of infection by drawing moisture out of the wound and creating an environment that is less conducive to bacterial growth, but the combination with pork could also provide nourishment.

While other types of meat may have had their uses, pork specifically was often used in various cultures due to its availability, storage properties, and the fat content that could aid in the healing of wounds. The other options do not have the same historical significance or practical application as pork in the context of wound treatment combined with salt.