Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called “corns” of salt. It features as an ingredient in many cuisines, including British, Irish-American, Jewish, Caribbean, Philippine cuisine and Chamorro cuisine (Mariana Islands such as Saipan and Guam). It was popular during both World Wars, when fresh meat was rationed. Corned beef remains popular in the United Kingdom and countries with British culinary traditions and is commonly used in sandwiches, corned beef hash or eaten with chips and pickles. It also remains especially popular in Canada in a variety of dishes, perhaps most prominently Montreal smoked meat.