From the archive record
Many of us have heard about smoke pork, Smoke chicken and we get smoke meat from Safdarjung prepared by Manipuri and Naga people. During the ancient time, there was no fridge and in order to save the meat, people from the mountains use this process. The Process of dying meat (Pork, chicken, beef etc...) in a smoke to secure the meat for the long run. after speaking to a couple of people from northeast regarding the smoke meat, we got to know the reason behind this process are: The first reason: It will be tastier than the raw meat The second reason: Maintain it for a long time Here you would be able to see smoke heads and hooves of goats in the market. This footage is part of the broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from Sout