Kerbourgnec

We definitely some expanded butchery. At the very least smoked / salted meat, sausages and dry sausages. For herbs & spices, realistically you could add up to 30% preservation time. It's not much for fresh meals but compounds well for ones stored in sealed crocks. - Cinnamon, mustard, cloves for up to 25-30% - Garlic, oregano, thyme up to 15-20% Depending how complex we want the system to be, some spices are better to preserve fat meals, others work better to make pickles in brine, others are better to preserve salted meat, etc... We could have a whole system of spices added to brines, meals, salting, cheese, spice wines, and different efficiency to all these processes for each spice. Of course most of them would only grow in hot climates. Additionally, we could make things like pepper cancel out part of the spoilage (you can't feel it's terrible if it's drenched in pepper), such that spices would be the only way to reverse some spoilage.

I agree that there are still too much details for a logo. Confusing when small. That said In still prefer new one.