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Fish sauce, dry aged steaks, and bellota ham come to mind. All delicious, and while I’m not sure if you’d call them putrefied meat, it’s not that far off.
by koliber 4y ago
Fish sauce, dry aged steaks, and bellota ham come to mind. All delicious, and while I’m not sure if you’d call them putrefied meat, it’s not that far off.
- ThePowerOfFuet 4y agoJamón is about as far away from "putrefied" as you can get; it's cured in salt for weeks and then hung to dry for months or years.
- koliber 4y agoThere is bacterial action at work to give it that delicious flavor. I don't know where the line is between bacterial breakdown of meat tissue in jamón and putrification. I wanted to highlight that bacterially altered meat is a delicacy today. Maybe people back then people were also looking for umami?