drying meat


Sandwiched between China and Russia, Mongolia is made up of hardy nomads who rely on their herds for food, skins and transport.

Summer and autumn months are spent preparing for the long winter ahead, when temperatures drop to forty degrees below.

Cheeses are preserved, curds are dried and animals are slaughtered.

The resulting meat is then hung up to dry in the family’s ger (circular felt tent), before it is stored for later consumption.


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