Sealing In Fat: Confit, Pemmican, And Tallow Preservation — Nature’s Ancient Preservative
Before refrigeration or canning, ancient people learned that fat could act as a natural sealant and preservative. By cooking meat in its own fat and sealing it beneath the surface, they created a protective barrier against air and bacteria. This time-tested method kept food fresh for months—even years—and is still celebrated today in both traditional…