brännning

Brännning is a traditional Swedish method of preserving meat, particularly pork, by salting and drying it. The process involves several steps, starting with the selection of high-quality pork cuts, which are then salted heavily to draw out moisture and inhibit bacterial growth. The meat is often rubbed with a mixture of salt and spices, such as juniper berries, to enhance flavor and preserve the meat. After salting, the meat is hung in a cool, dry place for several weeks to several months, allowing it to dry and develop a distinctive flavor. During this time, the meat is periodically turned to ensure even drying. Once the desired level of dryness is achieved, the brännning is ready to be stored or used. This method of preservation is particularly effective in the cold Swedish climate, where the low temperatures help to slow down bacterial growth. Brännning is often used in traditional Swedish dishes and is valued for its rich, savory flavor and long shelf life.