The preparation includes salt-curing a selected sort of meat, derived from mature sheep. The method sometimes employs a brine resolution, which incorporates sodium chloride, usually mixed with different substances similar to sugar, spices, and sodium nitrite or nitrate. These components contribute to preservation, taste enhancement, and the attribute pink hue related to the completed product.
This methodology of preservation extends the shelf lifetime of the meat, making it a precious meals supply, traditionally significantly essential earlier than widespread refrigeration. The ensuing product affords a definite taste profile and texture, offering a protein-rich meals supply loved in numerous culinary purposes. Completely different regional variations exist, every using distinctive spice blends and curing strategies, contributing to numerous taste nuances.
