Ketjuttamisen

Ketjuttamisen, also known as stringing or stringing up, is a traditional method of hanging meat, particularly pork, for curing and preservation. The process involves suspending the meat from a hook or a string, allowing it to hang in a controlled environment. This method is commonly used in Finnish and Estonian cuisine, where it is often referred to as "ketjuttaminen" in Finnish and "kõrvitsaketjutamine" in Estonian.

The meat is typically hung in a cool, dry place, such as a basement or a cold cellar, where the temperature is kept between 0-5 degrees Celsius. The hanging process allows the meat to dry out and develop a unique flavor. The curing process can take anywhere from a few weeks to several months, depending on the desired level of preservation and flavor development.

Ketjuttamisen is often used to prepare pork for various dishes, such as sausages, salami, and smoked meats. The hanging process helps to concentrate the flavors and nutrients in the meat, resulting in a more intense and complex taste profile. Additionally, the hanging method allows for better control over the curing process, as the meat can be monitored and adjusted as needed.

In recent years, ketjuttamisen has gained popularity in other countries as well, with many chefs and food enthusiasts seeking out this traditional method of meat preservation. The process requires some skill and patience, but the results can be a delicious and unique addition to any meal.