some bizarre fermented raw pork sausage. The taste was mild but the texture was like someone ran a tire through a cheese grater and then compressed the identical shaped tire shreds into a skinny sausage.
when you bit it all these rubbery bits just sort of wriggle away from each other in your mouth . Difficult to explain. The first one was hard to get down but i did eat a second one a few weeks later
deleted by creator
deleted by creator
deleted by creator
yes this is lacto-_ass_illus fermentation style. The anerobic environment allows for the production of _ass_etic _ass_id and lactic _ass_id which gives you that familiar tanginess.
deleted by creator
deleted by creator
deleted by creator
deleted by creator
deleted by creator
deleted by creator
deleted by creator
deleted by creator