>>539154270I see all that investment in R&D paid off.
>>539154270how else do you explain the coherence of the universe without the uber dense material we know as german beef? other particles like neutrinos don't have enough mass to trigger the gravitational force required but obviously german beef does
>>539154270Turkish mathematics folks.
>>539154270Cured meats lose weight, ergo it takes 134g of mohammed garlic to make 100g of cured ham.
>>539154599It's a bit sad you had to explain this to them.
>>539154599>>539154270Yeah, is op some type of retarded zoomer? Literally all dried sausage has similar labelling, happens even stuff like tomatoes sometimes.What newsworthy postings.
>>539154761We live in sad fucking times.
>>539154452It's ham
>>539154843I want this. Did you make your own jerky or smoked meats?
>>539154761I still don't get itwhat the fuck is mohammed garlicif the end product is 100g of cured ham then you have 100g of meat it doesn't really matter what it was like before
>>539154270>>539154599>>539154761Entered the thread to post something similar. It's incredible how unfathomably dumb some people here are.>>539155049>100g of cured ham then you have 100g of meat>if the end product>productYou already answered your question. In this case pork (pig meat) is the raw material, and ham is the processed product. So in OP's picture you have ham, that for every 100g of processed product, utilized 134g of raw pork.
>>539155239i guess i understand then, it just seems silly to label that
>>539154523If I had to make a guess, id assume the original bag is 100gThis is likely a special offer at the same price for 134g limited time deal id guess.Final guess calories on the back will be based on a serving size which isnt the full 134g
>>539154935Its not that hard. You need cool smokey place and meat. What I used to do is get 3-4 frens to buy whole animal, we pay little to villager with a smoke house to keep it there and later we all have great meat for cheap.
>>539154270Isn't CERN in Switzerland?
>>539154935>I want this. Did you make your own jerky or smoked meats?I mostly make jerky (kangaroo mostly) because i'm lazy and it's retard proof, but every winter we cure a lot of ham and other meats because it's cooler, better humidity etc. Wife is getting into full on medieval tier meat preservation/smoking as well.
>>539154866red sticker says meat but i just saw the upside down pig
>>539155790No it's called Shinken, which is ham. I just know a bit of German.
>>539154270>german doesnt understand how meat processing worksmeat comes from supermarkets, ja?
>>539155318>it just seems silly to label thatWhy? It's a recognized, standard, useful indicator about what percentage of raw materials is use, and makes the product more likely to be considered among the options.>>539155408OP is being a retard and hyberbolic, implying that 34g of meat disappeared.
>>539156249https://youtu.be/lFxXFq2zWOo?si=YKTG185YIzBLWrVt
