A trade in salt meat occurred across ancient Europe. In Polybius's time, the Gauls exported salt pork each year to Rome in large quantities, where it was sold in different cuts: rear cuts, middle cuts, hams, and sausages. This meat, after having been salted with the greatest care, was sometimes smoked. These goods had to have been considerably important, since they fed part of the Roman people and the armies. The Belgae were celebrated above all for the care which they gave to the fattening of their pigs. Their herds of sheep and pigs were so many, they could provide skins and salt meat not only for Rome, but also for most of Italy. The Ceretani of Spain drew a large export income from their hams, which were so succulent, they were in no way inferior to those of Cantabria. These "" of pig became especially sought, to the point that the ancients considered this meat the most nourishing of all and the easiest to digest.