Key Parameters
Temperature
°C - °C
Time
-
Equipment
Amphorae or ceramic vesselsSealing material (e.g., pitch or wax)
Steps
- 1.
Garum (Roman Empire): Fermented fish sauce made by salt-curing mackerel guts in amphorae for months
- 2.
Bottarga (Sardinia, Italy): Salted and cured mullet roe pressed in ceramic molds
- 3.
Pastirma (Ottoman Empire): Beef cured with salt and spices in sealed containers before air-drying