Description
Medieval European preservation methods used salt, drying, smoking, pickling, and fermentation to preserve meat.
Technical
These methods involved applying salt to draw out moisture, drying and smoking to remove moisture, pickling in a brine solution, and fermentation by microorganisms to break down proteins and fats. The use of nitrates and nitrites also helped prevent bacterial growth.
Science
Primary Reaction
Osmosis, dehydration, and fermentation
Sensory Profile
Aroma ()
SaltySmokySourEarthyWoodyFermented
Wine Analogy
Aged Gouda cheese
Coffee Analogy
Dark roast with woody notes
Perfume Analogy