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
Ketjuttamisen is often used to prepare pork for various dishes, such as sausages, salami, and smoked meats.
In recent years, ketjuttamisen has gained popularity in other countries as well, with many chefs and food