I'm not sure, my guess would be that it helps preserve it, I just had a quick look online and this article says:
There's also the added bonus of having the extra fat. When times are tough and you need to eat canned food you'll be getting fat along with protein.
I did the same as Yupo- either washed them in hot water and dish soap or put them in the dishwasher.
The place where I live and the whole Balkan peninsula, in general, was always a place where people worked on their land and have their animals. The first electric bulb was on for the first time in 1909 in Macedonia.Add that to the grease, which isn’t a great environment for bacteria growth either, and you’ve got a decent preservation method. The fat essentially seals out the bacteria, much like waxing your jellies.
But recently, I heard about meat being preserved in just lard. Lard has no salt or other chemicals in it – just fat. Specifically, pork fat.
So is there some magic quality to this that makes it keep meat from going bad? Can you preserve meat in simple lard? If so, that could be great for those of us who are worried about survival when SHTF.
A Balkan peninsula is a place with a lot of wars also. So the true electrification started after the WW2
People here know a lot of methods to preserve their food without refrigerators for a long time. Preserving food in lard is one of them.
Until recently and a lot of people even in present times are preserving their meat in lard.
They just put meat in a big container, put salt, then they use melted animal fat and they pour over the meat until the meat is submerged in liquid fat. When fat cools and solidifies, the meat is perfectly sealed inside the fat.