Advertisement
Foods Preserved in Fat
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
In addition to curing and smoking, another time-honored method of food preservation is to protect foods from contamination by sealing them in a layer of fat. This method is still in use today because of the unusual and delicious products that result from it.
Fats traditionally used for this process are animal fats that have been melted and released from their surrounding connective tissue by a process called rendering. This process converts the solid fat of animal tissue to semisolid fat, which is solid when chilled, soft at room temperature, and liquid when heated.