Description
Hákarl is a traditional Icelandic dish made from fermented lamb meat.
Technical
The fermentation process involves the breakdown of proteins and fats by enzymes produced by bacteria, such as Clostridium and Lactobacillus, resulting in the production of peptides, amino acids, fatty acids, and glycerol. This process can take several months, typically 6-12 weeks, and requires a temperature range of 0°C to 10°C and a pH level of 5.5 to 6.5.
Gear for Hákarl Fermentation
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