Imagine being able to store meat for years without a freezer or electricity. Sounds incredible, right? However, it’s actually an ancient, effective, and completely natural technique that allows for long-term preservation. Today, many people are rediscovering this rustic and ingenious method. Want to know this forgotten secret? Keep reading…
Why Does This Technique Work So Well?
It all relies on a simple principle: the absence of oxygen. When meat is preserved in fat, it is protected from air and microorganisms responsible for its degradation. It’s like locking a precious treasure in an airtight chest!
The meat is first slowly cooked in its own fat or in an added fat (such as lard or beef suet). Then, it is placed in sterilized glass jars and covered with melted fat. Once it cools, the fat hardens and forms a protective barrier that prevents air from entering. The result? Meat preserved from moisture, bacteria, and mold.
The Benefits of This Method
This ancient technique has many advantages that are attracting more and more people today:
Prolonged Shelf Life: Properly stored, the meat can last up to 5 years!
Preserved Flavor: Unlike freezing, which can alter texture, preservation in fat helps maintain juiciness and flavor richness.
Energy Independence: Ideal for rural areas, travel, or power outages. No electricity needed!
Space Efficiency: No need for bulky freezers, just a cool, dark cupboard is enough.
In short, this method is like a grandmother’s recipe passed down through generations: simple, robust, and reliable.
How to Implement This Natural Preservation at Home
