It's all in the title: dried (or smoked) meat is, in my opinion, the best form of preserving meat.
The economic advantages of a real dried ham are numerous:
- Little gray energy for the preparation (often dried in the cellar)
- Consumer storage without any energy
- Very long conservation (a ham can last, once opened, more than a year provided that it is stored in the shade in a dry place ... well it depends on the greediness of the buyer).
- No or few chemical convectors
- No or little transport (if purchased from the local butcher).
- Zero packaging waste (the bone leaves in the compost or in the stove)
- Price per kg generally lower than packaged ham
- Authenticity and pronounced taste = need to eat less
After obviously it remains meat but the purpose of this subject is to compare the means of preservation.
The main disadvantage of dried ham is that the taste is often too pronounced (children).
Here the debate is launched!
Dried meat = ecological conservation?
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