How to Nasalo

What You Need to Know

Nasalo or Nos is one of the oldest traditions in parts of Gilgit-Baltistan, in the northmost territories of Pakistan. In the winter (yoono), animals such as the Tibetan yak, oxen, and cows etc. are slaughtered, for dried meat and other processed food items prepared with the meat, such as warkì or ghittey, a kind of sausage., and in seasonal temperatures that are below freezing, the sausages are left to dry. The food items produced during this initial phase of winter are used throughout the winter to prepare different recipes.

Steps

1. 1.

   Warkî (Gilgit-Baltistan): Primary preservation method for blood sausage

2. 2.

   Ghittey (Hunza Valley): Essential for creating dried meat sausages

3. 3.

   Yak jerky (Baltistan): Traditional winter protein preservation

Common Mistakes