This reminds me of century eggs, which are also preserved in mud that makes an airtight seal. That takes care of everything except fermentation of the fruit its

This reminds me of century eggs, which are also preserved in mud that makes an airtight seal. That takes care of everything except fermentation of the fruit itself, and for century eggs I think they use ash/lime: https://en.wikipedia.org/wiki/Century_egg https://en.wikipedia.org/wiki/Century_egg Sausages are also cured by killing the the bacteria inside with salts and smoking, and then putting them into a casing (the intestines) that defends against air from outside.