Europeans like to hang their meat until the fly lava tenderize it then they scrape off the green goo. Likely also has high levels of N-15. Nothing has changed. The meat is really good by the way.
“Europeans like to hang their meat until the fly lava tenderize it then they scrape off the green goo. Likely also has high levels of N-15. Nothing has changed. The meat is really good by the way.”
Neanderthals probably spend a lot of time in caves because they are one of the best environments to cure meats. I like prosciutto but when I learned how it is made I was a bit grossed out.
“Prosciutto is made from the hind leg or thigh of a pig or wild boar. Once the leg is cleaned, it is heavily salted and left for two months in a cool, controlled environment (Neanderthal cave?). The salting process removes leftover blood and moisture and makes an unfit environment for bacteria.
After the salting process, the salt is washed from the meat and then left to dry age for up to 18 months. The entire prosciutto making process can take anywhere from nine months to two years.”