Description
A traditional method of preserving meat by fermenting it in a mixture of animal fat and plant material.
Technical
The fermentation process involves the breakdown of proteins and fats by microorganisms, resulting in the production of lactic acid and other compounds that act as preservatives. This process typically occurs at temperatures between 10°C and 20°C. The preservation process can take several weeks to several months.
Science
Primary Reaction
lactic acid fermentation
Sensory Profile
Aroma ()
sourumamimeatyearthypungentsmoky
Wine Analogy
Similar funkiness to natural orange wine skin-contact fermentation
Coffee Analogy
Earthy depth like Sumatran wet-hulled coffee
Perfume Analogy