What Happens When You Seal Meat Under Fat Like Medieval Peasants Did

► Get our medieval cookbooks & home guides here: https://bakery.medievalway.store/ Take a clay pot and put cooked pork in it. Pour warm melted fat over the meat until every piece disappears under it. Let the fat go hard. Then carry the pot down to a cool cellar and leave it. Six months, through a European winter. No salt curing, no smoke, no ice, no lid worth the name. When you dig the fat out in spring, the meat is still good. Farm kitchens across Europe did this for centuries, and versions of it still sit on restaurant menus in France today. Which should bother you, because fat is not a preservative. It has no salt in it, it kills nothing, and butter left on your counter goes rancid in a week. So something else in that pot was doing the work. Tonight we find out what. What the fat actually does, what it absolutely does not do, and the one step that decides whether the pot feeds your family or poisons them.