Which techniques were crucial for preserving meat through long, cold Estonian winters?
Answer
Salting, smoking, and rendering fats
The harsh necessity of surviving long, cold winters mandated the development of intensive preservation techniques for meat supply throughout the year. Salting was essential for curing meats like bacon, smoking provided intense flavor and extended shelf life for sausages and bacon, and rendering fats—creating lard—was vital for cooking and spreading, ensuring that every calorie-dense part of the animal was utilized and preserved efficiently without modern refrigeration.
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