 In the 16th century, the most fashionable pâtés were of woodcock, au bec doré, chapon, beef tongue, cow feet, sheep feet, chicken, veal, and venison.In the same era, Pierre Belon notes that the inhabitants of Crete and Chios lightly salted then oven-dried entire hares, sheep, and roe deer cut into pieces, and that in Turkey, cattle and sheep, cut and minced rouelles, salted then dried, were eaten on voyages with onions and no other preparation.During the Age of Discovery, salt meat was one of the main foods for sailors on long voyages, for instance in the merchant marine or the navy.