Järge
Järge is a traditional Estonian dish that features a type of fermented or preserved meat, often prepared from various cuts of pork or other meats. The term "järge" is rooted in Estonian culinary heritage and reflects regional preservation techniques used to ensure meat availability during long winter months.
Historically, järge was made by curing meat through fermentation or smoking, which extended the shelf life
In modern times, järge is appreciated both as a traditional delicacy and as a cultural symbol of
Järge's unique taste and preparation method exemplify Estonia's historical reliance on fermentation and preservation technologies. While