putakk
Putakk refers to a traditional method of preserving meat, primarily pork, by salting and curing it. This process typically involves rubbing the meat with a mixture of salt, and sometimes sugar, spices, and curing agents like sodium nitrite. The salt draws out moisture, inhibiting bacterial growth, while the curing agents contribute to the characteristic pink color and tangy flavor.
The cured meat is then often air-dried or smoked to further reduce moisture content and enhance preservation.