Description
A medieval preservation method that submerges game in rendered fat to create an anaerobic barrier.
Technical
The process relies on fat rendering (triglyceride hydrolysis) and protein denaturation at 70–80 °C to reduce water activity. The initial simmer in wine and spices at 80–90 °C breaks down connective tissue, while subsequent fat immersion creates a low‑oxygen environment that inhibits aerobic spoilage. The sealed pot is cooled to 4–10 °C, allowing the fat to solidify and further reduce water activity, preserving the meat for weeks.
Science
Primary Reaction
Triglyceride hydrolysis (fat rendering) and protein denaturation
Sensory Profile
Aroma ()
richsavorywine-infusedspicedfattyearthygameyherbalcaramelizedumami