Nomads use ancient techniques to preserve Eid meat

Communities living in Rawalpindi use age-old method due to limited resources

ISLAMABAD:

Nomadic communities living in Rawalpindi for many years employ an ancient method to preserve Eidul Azha meat for several months without refrigeration.

In a nomadic settlement lacking electricity, residents thinly slice the meat, season it with salt and chilli powder, and then dry it in the sun. This process drains the water from the meat, ensuring it remains edible for months.

The nomads eagerly await Eidul Azha every year when meat is available in abundance. They prepare fresh meat with herbs for immediate consumption and use the traditional method to preserve meat for long-term storage. This ancient technique is a necessity due to their limited resources and lack of refrigeration.

Talking to The Express Tribune, a nomad said that the high price of meat means they usually can’t afford it, relying on cheaper options like chicken necks, legs, and kidneys.

However, during Eidul Azha, they gather meat from various streets, dry it, and store it in earthen pots, allowing them to enjoy meat for many days.

Nomadic communities have settled on valuable land in Rawalpindi for many years.

They live along the banks of Nullah Leh near Pirwadhai Morr and Rata Amaral, and near Wapda Ground in the Murir area. Despite the challenges, they have made these areas their permanent homes.