Description
A process of preserving meat by allowing it to dry slowly in a controlled environment.
Technical
Air drying involves the use of low temperatures and low humidity to prevent bacterial growth and promote the formation of a crust on the meat's surface, relying on the principle of desiccation to concentrate flavor and texture.
Science
Primary Reaction
Desiccation
Sensory Profile
Aroma ()
ConcentratedSavoryUmamiEarthyPungentSmoky
Wine Analogy
Aged Barolo with its concentrated dried fruit and leather notes
Coffee Analogy
Sumatra Mandheling with its earthy, mushroomy depth
Perfume Analogy
Cuir de Russie with its leathery, animalic drydown