Get Think Jewish Delivered to your Home or Office
HOME | CONTACT US | DONATE LoginLOGIN Ask the RabbiASK THE RABBI
Chabad.org - Torah, Judaism and Jewish Info Audio Classes
 
Chabad.org » Learning & Values » Audio Classes » Jewish Practice » Jewish Law » Why is Kosher Meat So Salty?








PrintSend this page to a friendShare thisCommentComment

Why is Kosher Meat So Salty?


By Mendel Rivkin


About the Speaker

Mendel Rivkin
Rabbi Mendel Rivkin is program director at Chabad-Lubavitch of Louisiana.

© Copyright Chabad-Lubavitch of Louisiana, all rights reserved.

Click here for follow-along source sheet.

By Mendel Rivkin   More articles...  |   RSS Listing of Newest Articles by this Author
The content on this page is copyrighted by the author, publisher and/or Chabad.org, and is produced by Chabad.org. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with the copyright policy.
 



 

Now playing...

Why is Kosher Meat So Salty?
The laws, customs and deeper meanings of the prohibition of consuming blood.
Topics: Halachah (469),  Kosher (158),  Salting Meat (8)

More in this section


Subscribe

Get the best in Jewish audio & video delivered to your inbox
 
Follow Us:   Find Us On Facebook Follow Us on Twitter RSS Feeds

Chabad.org is a division of the Chabad-Lubavitch Media Center · Under the auspices of the Lubavitch World Headquarters
In everlasting memory of our founder, Rabbi Yosef Y. Kazen, pioneer of Torah, Judaism and Jewish information on the web
© 2001-2012 Chabad-Lubavitch Media Center