Several sources describe the salting of meat in the ancient Mediterranean world. Diodore of Sicily in his "Bibliotheca historica" wrote that the Cosséens in the mountains of Persia salted the flesh of carnivorous animals. Strabo indicates that people at Borsippa were catching bats and salting them to eat. The ancient Greeks prepared "tarichos" (), which was meat and fish conserved by salt or other means. The Romans called this dish "" – which term later included salted fat, the sauces and spices used for its preparation.