Baruch Mogilevsky – Preserved. The project focuses on pressing technology, which revives the ancient use of salt as a preservative. After research experiments, Baruch Mogilevsky discovered that salt undergoes molecular crystallisation under high pressure. The combination of these two worlds – the ancient and the modern – allowed Baruch to develop a new method for drying and preserving meat: the meat portions are placed between table salt crystals and pressed into a rigid capsule made of salt. The hardness of the capsule keeps the meat sealed, keeping it dried and preserved, so that it remains edible for years.