,Slow Food, Outdoor Food, Gravlax recipe

All food, really, is outdoor food or at least used to be. It lives outside and grows outside. Except for chickens and pigs. I live in farm country and I never see a chicken or a pig outside any more. They spend their lives indoors in those long barns. Is that natural, as Golden Plump claims on their packaged chickens in the supermarket?
The Slow Food movement is a fast growing movement these days. When I think of slow food, I think of turtles. Salmon would be a fast food. Bacon should be cooked slowly, as should eggs unless you are doing an omelet, which should start fast and finish slow. I am a little confused about the slow food movement.
This gravlax recipe is adapted from Beard on Food, by James Beard. For a 1 1/2 lb salmon filet, use 1/8 cup salt( sea or pickling), 1/8 cup sugar, and 1 tablespoon coarse ground black pepper, and lots of fresh or dried dill. Mix together and sprinkle on both sides of the skinned fillet, cover w/ plastic film, and refrigerate for 36 to 48 hours, turning once. It is my suggestion that you should eat some about 15 minutes after seasoning or even right away.Let the rest cure as indicated. These are two distinctly different flavors and textures of salmon.