Description
Dry‑curing llama meat in Andean bark using salt and tannins to inhibit microbes.
Technical
High salt concentration reduces water activity below 0.85, limiting mesophilic bacteria and yeasts. Tannins from bark lower pH by ~0.3 units and act as natural antioxidants, preventing lipid oxidation. The combined effect creates a stable product over 2–4 weeks at 10–15 °C.
Science
Primary Reaction
Salt-induced water activity reduction and tannin-mediated pH lowering and antioxidant activity
Sensory Profile
Aroma ()
earthysmokyherbalsaltybarkywoodymineralsavorymusky