Description
Salt‑cured pork belly seasoned with wild thyme, dried to a low‑water‑activity, flavorful product.
Technical
A high‑salt brine (20–25 % w/w) draws moisture from the meat by osmosis, reducing water activity below 0.85 and inhibiting bacterial growth. Phenolic compounds thymol and carvacrol from the added thyme provide additional antimicrobial action and contribute the characteristic herbal aroma. Controlled curing at 10–15 °C for 7–14 days allows protein matrix stabilization while the fat renders semi‑solid, creating a shelf‑stable, savory product.
Science
Primary Reaction
osmotic dehydration coupled with phenolic antimicrobial activity
Sensory Profile
Aroma ()
herbalearthysavorypineywarmsaltyumami-rich
Wine Analogy
Like a well-aged Chianti with herbal undertones