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bonefall · 10 months ago

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Warrior Bites: Dietary Needs

[ID: A fish carcass, bird carcass, and mouse carcass on a stone slab.]

Are you wondering how much prey a Clan needs a day? What they should eat to stay healthy? Why food processing is useful at all? All the answers to these questions and more, contained within a general guide to dietary needs for your Warrior Cats!

As an obligate carnivore, a cat's entire diet revolves around processing meat. More specifically, the ideal diet should be 55% protein, 45% fats, about 1% to 3% carbs, with the remainder being various micro-nutrients. You can expect the average 10-pound warrior to need 350 calories per day, about 3.5 mice on average.

I've also included a section talking about obesity, which dives into how canon's depiction of it is both harmful fatphobia and wouldn't make sense from a cat perspective. It also discusses obesity in realistic cats; and how you're free to choose the realism on that aspect.

Below the cut;

Caloric Intake

Nutrition

Food Processing

On Obesity

Caloric Intake

The general rule for how much a cat needs to eat is that an active, non-neutered tom will need about 35 calories per pound of their own body weight, per day, just to remain the weight they are.

That means that the average warrior, assuming they are 10 pounds, will need 350 calories a day.

Kittens, pregnant and nursing cats, and large warriors will need to eat more than average. Neutered cats, elders, and clerics/medcats will eat less. There are calculators online for determining how much an individual will need, but you can estimate how much an entire Clan will need just by taking 350 and multiplying it by population!

Assuming the average population is about 30 cats, that's 10,500 calories to feed a Clan for a day! To put that in perspective, that many calories would feed 7 large humans. If you felt like fighting a group of angry cats to steal their day's worth of mice, I mean.

Generally speaking, land prey will have a caloric value around 5 calories per gram. Aquatic prey is significantly lower, around 4 calories per gram. Birds will be just below 6 calories per gram. To find out how many cats a piece of prey will feed, or how many pieces a cat will need that day, take the category and multiply by the prey's weight in grams.

So for example, the average house mouse is 20 grams and it is land prey, meaning its caloric value is around 100 calories! A warrior will need 3 and a half mice a day to stay healthy, and a Clan will need 105 mice daily to support 30 cats.

105 mice may seem like a lot, but remember that a wild rabbit is 1,800 grams on average which means 9,000 calories. 2 big pieces of prey will feed the whole Clan, with leftovers.

Those estimates include every part of the animal. Cats eat organs, small bones, and even skin. Skeletal muscle, or "fillets" in reference to fish, is so low in calories that it's typically somewhere between 1 kcal to 1.5 kcal per gram. That's what you're buying in the supermarket; but wild animals don't usually cut their food into choice strips.

(unless you're writing a clan that does food processing of course!)

QUICK FACTS

Average warrior will need 35 calories per pound of weight

10 pound warrior needs 350 calories a day

350 x 30 cats = 10,500 calories to feed a Clan for a single day

Birds provide the most calories per gram, land prey the middlemost, and aquatic prey the least.

Calculate calories in prey by taking the weight, converting to grams, and multiply by 4, 5, or 6 depending on broad category.

If you're having trouble feeding a Clan on small animals, look at bigger prey like rabbits and trout.

Muscle fillets are inferior to organ meats and have a much lower caloric value.

Nutrition

Not all food is the same. The more important thing to consider about any particular meal is NOT its calorie count, but its nutritional value. This is especially important to cats because protein is not stored as fat. If the body has no immediate use for it, it's flushed out.

Since cats should not eat more than 3% carbs, ALL of their fat stores will need to come from fat.

The ideal piece of meat would be at least 55% protein and 45% fat. Every individual species will have a different ratio, and more importantly, individual cuts will have a different ratio.

Skeletal muscle has a higher ratio of protein to fat. Organ meat, also sometimes called "offal," will have a more balanced ratio. That said, nearly all meat skews towards protein. PURE fat is very hard to find on the sorts of animals Clan cats hunt, and must be carefully divided, collected, or processed to make sure all warriors are getting proper nutrition.

I'll be going more in-depth with dietary fat at some other time, as this guide is meant to just be an overview! Just know that some Clans will need to eat MORE food to stay healthy because of this.

Cats need more than the "macronutrients" to stay healthy. They can't JUST rely on the juiciest cuts of meat to keep their health intact, they also need several vitamins and minerals to support their body functions, and avoid getting a deficiency.

Here's some of the important micronutrients, where to get them, and what happens they don't get enough;

Vitamin A: Livers, mealworms, eggs This is one of the most important micronutrients in a cat's body, used for practically everything. Without this, their coats will grow dull, and their joints stiff, and they'll start to go night-blind. In a severe state, they'll start to lose the ability to heal skin lacerations and die. Pregnant cats and kittens need more of this than usual, but it IS also possible to get vitamin A poisoning from getting too concentrated of a dose.

Calcium: Bones, eggs With a calcium deficiency, the warrior will feel stiff and sore, and experience painful muscle spasms. Most cats will simply crunch the bones of small prey and never have to worry about this, but if your cats cook or scavenge, they have to be told to NEVER eat the bones of a roasted bird. Because bird bones are hollow and cooking makes them brittle, they can splinter and cause fatal internal bleeding.

Thiamine: Trout, boar meat, mealworms, eggs Called a Fish Seizure because raw carp and raw bream contains thiaminase, which will destroy thiamine in the body. Lack of thiamine will cause neurological issues, such as the aforementioned seizures, general confusion, memory loss, and muscle weakness. This can be counterracted by eating trout, which is so high in thiamine that there's a theory that carp evolved it specifically to eat salmonids better.

Potassium: Trout, boar meat, mealworms, eggs As cats get older, they begin needing a lot more potassium for their bodies. It's a very common micronutrient found in most meat, but elders should get the first bite of special snacks "out of respect" which helps keep their potassium level up. Without it, they become very weak.

i feel like that evil struthiomimus from land before time with how many times i typed eggs

QUICK FACTS

The ideal ratio of a cut of meat is 55% protein 45% fat

Organ meat > Muscle meat

Micronutrients are important

But micronutrients can also cause poisoning if, somehow, they're too concentrated (very hard to come across concentrated micronutrients without the science of chemistry tho. Like if a cat swallowed a vitamin gummy.)

Food Processing

"Food Processing" is when you do something to your food before you eat it. Just a little bit of care is going to go a LONG WAY when it comes to health of the warrior.

Cats that eat raw meat the way canon warriors do are almost guaranteed to get worms. Roundworms, hookworms, and tapeworms are all passed through the infected tissue of rodent prey, and in fish, roundworms, tapeworms, and flukes can pass through raw meat.

All parasites do something a little different, but most digestive worms aren't fatal unless the cat is sick or a kitten. However, nearly ALL of them screw around with digestion, making the cat need to eat more just to stay healthy, or causing stomach irritation. Some of them can even pass in milk, infecting a suckler's nursing kits.

The easiest way to reduce this kind of infection is simply to slice the prey open from mouth-to-butt, Tigerstar-style, and hook and lift out the GI tract before eating. There's nothing in that worth eating raw anyway. It can just be discarded, or cleaned out and used to case tiny sausages! But it's only a reduction; there's still a risk of catching worms from raw meat.

There's also always the possibility of getting salmonella poisoning.

Many believe that cats are immune to this, but that's not true! Carnivores just have a shorter GI tract than omnivores and herbivores, so salmonella spends less time in their gut and ergo has less chance of causing an infection. It still happens, ESPECIALLY when cats hunt songbirds.

Nothing can be done about salmonella in raw meat, besides eating it as quickly as possible. It's innate to the bodies of birds and reptiles, and usually found on raw eggs too.

Some animals are small enough to be dried and carried around as rations, such as minnows or grasshoppers. Others could be sliced up into strips, and marinated in spices like valerian or catmint for an extra boost of energy. It could also be worthwhile to cut the pelt off a particularly soft animal, like a mole, to dry and keep as bedding material.

All of the above examples of food processing are possible without fire, but if your cats DO have fire, they will have a DRASTIC increase to the quality of their health.

Such as;

Cooking will almost completely eliminate those foodborne parasites. Their eggs don't survive extreme heat.

No more salmonella poisoning! GONE! Cooking is the only way to eliminate this!

It can increase caloric absorption from anywhere between 20% to 50%. Our example warrior who needed 3.5 mice a day could suddenly need one less mouse; and even a meager 20% drop in how much the entire Clan needs saves 2,400 calories a day. 24 whole mice!

I HAVE TO STRESS HOW BIG THAT IS. You save anywhere from 2/10 to 5/10 successful kills.

Thiaminase is destroyed by cooking, making bream and carp healthier and reducing "fish seizures."

It allows for fats to be processed and stored as tallow, lard, and oil, so it can be added to other dishes to make them both healthier and tastier.

Most food preservation requires fire in some way; by heating, jellying, boiling, etc. The only other two ways to reliably store food is by having access to a ton of salt, which is hard for most non-coastal clans to acquire, or vinegar, which is so acidic it's a notorious cat-repellent.

While cooking can also destroy some micronutrients, its benefits FAR outweigh any potential "strengths" of raw food. Destroying micronutrients is also not always a bad thing; as TOO MANY micronutrients can cause poisoning. Fire-using Clans will be more likely to "seek" micronutrients than non-fire Clans as a result, though they probably won't recognize the science behind a hankering!

QUICK FACTS

Worms. Basically unavoidable if your cat's eating like a canon warrior.

Some parasites can spread through milk.

Slicing and lifting out the GI tract can significantly reduce the chance of catching worms.

Salmonella can only be eliminated with cooking

Cooking will drastically increase the quality of a Clan's health, if your cats are advanced enough to figure out fire.

Warriors need to hunt a LOT less prey, and can store that prey, if they have fire.

Fire-using Clans will intentionally try to put more types of food in their diets and get 'cravings.'

On Obesity

Warrior Cats is not a realistic series. The boundary that any particular writer draws between humans and warrior cats is completely arbitrary. The series itself follows no sense of realistic genetics, regularly shows the cats using herbs that would poison them, and gives the characters human-centric morals like monogamy and paternal involvement.

So when it comes to being fatness in your project, please keep that in mind. You do not need too follow realistic cat weight distribution, if that's not what your project about. That said, let me tell you about humans vs cats in this department!

Humans have a massive diversity of weight distribution, with varied genetic predispositions to gaining and losing weight. The shame, bullying, and medical discrimination that comes with fatphobia is a LOT more harmful than being fat itself, and the causes of the "obesity crisis" are ridiculously more complicated than "ppl r snorking 2 much food".

Realistic cats aren't the same way.

When REAL cats are fat, that's VERY bad. It's a sign they are being fed the wrong things by humans, or live somewhere that they are able to eat what they shouldn't. They just don't have that same diversity in fat distribution that humans do. Because of how adipose tissue secretes certain hormones, feline obesity is like a chronic inflammatory disease which can cause arthritis, bladder stones, hepatic lipidosis, and more.

But with that in mind, fatness should be perceived very differently even in the most realistic settings. In comparison to humans;

It is harder for a wild cat to put on weight. Most of what they're eating is raw protein, actively trying to fill the 45% of daily fat intake they need to stay healthy. Protein isn't stored as fat, it's immediately discarded by the body if there is no use for it. A cat would need to be taking an INSANE amount of prey to start becoming dangerously overweight. Housecats are often fed human food, which has carbohydrates. Low-quality cat food will also use carbs as filler. High carb food is VERY bad for them, since they're only supposed to have 3% carbs at most. This is one of the reasons why it's easy for pet cats to become overweight.

Realistic cats don't look start looking overweight until they are significantly obese. Most of their fat is stored around their ribs and internally, unlike humans with our thick hips and round bellies, and they are covered in a naturally sagging pelt of fur. It's not as obvious with them. Visually, weight will be noticed best from a bird's eye perspective, unlike humans where it's apparent at every angle.

Putting on the fat that CAN be acquired is ridiculously important 3.5 raw, whole mice a day, per cat, are needed to fill their basic dietary requirements. There are going to be days or months especially during winter where they might be below that number, and that stored fat is going to be lifesaving. Bulking up is actually a big deal!

So not only is how canon treats overweight characters full of malice, it's full of lazy malice. It makes no sense from a realistic standpoint for wild cats to develop an association between fatness and greed or laziness. It's important, hard work for them to acquire it!

Though the Clans are notoriously xenophobic and kittypets are more likely to be overweight, it still doesn't make sense from a realistic cat perspective to be fatphobic in the same way as canon. It's more likely they'd see fat housecats as having "unearned" weight given to them by humans, like they're cheating, or they might be disdainful of how much junk food they eat, or pitiable because it's a sign of a bad twoleg... or just "sour grapes" variety jealousy ☕.

Bottom line is that there's a LOT you can do here which is better than canon's vicious bullying. The writers just lifted British cultural disdain for fat people and put it into the books. They simply did not think it through.

So please do what they didn't, and just put a little extra thought into how your project is going to view fatness! Consider if fatphobia is even a theme you need in your text.

As stated, you do not even have to write weight in your cats as being realistic in this way! I encourage you to pick and choose what's most fun and fitting for your own work. I personally give my characters a more human weight distribution, simply because I want to spite canon and be more body-positive. I am a fat people and you can take Bumble's big chunky bod from my cold, dead hands.

You can choose to make your work however you'd like, and now with this guide, you can have an easy reference for what your cats should eat! Thank you, StarClan, for this prey <3

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bonefall · 5 months ago

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i’m curious- can you explain, from prepping to actual processing and cooking and such, how the clans make sausage? is it really that easy?

SAUSAGES!!!

It's SO easy. The WHOLE process from prep to cooking is essentially 5 steps. Sausage is so old that it predates the historic record. The earliest record of it is from 4,000 BC-- but it's SO simple to make that it's almost a guarantee that any carnivorous society would learn how to make their own.

You don't even need fire. Most types of sausage are made by cooking the meat with heat or smoke, but you can get SALAMI through passive fermentation and air drying. Pepperoni is also in that same category of "dry sausage"! It was an invention of Italian American immigrants modifying sopressatta back in the 1920s.

Sausage is how you can use every last little scrap of meat on an animal, AND preserve it while you're at it. There's a ton of different types of sausages, but what binds them, literally, is that they're meat stuffed in digestive tract. ALL types of meat. The filling can be offal, muscle, or even blood, packed in with varying types of preservatives and spices.

(though in modern sausage production they use don't use natural cases as often, because it's more expensive than artificial collagen casing. that's actually how you can tell right away if you're at a quality pizza place or not-- if your pepperoni "cups" up after it's cooked, it's made with the real stuff. That's caused by the natural casing shrinking because of the heat.)

the TL;DR of making sausage is collect, scrape, soak, stuff, dry. Five simple steps. I am going to create an incredibly detailed walkthrough of it, every little tiny thing, from harvest to mealtime.

Minimum tools needed: a flat rock and a dark place, such as a cave.

Recommended tools: A flat rock, a bird bone with a stick, a cold underground den, fire.

It usually begins when an animal is brought back to camp, though it could even be started right in the field where prey is caught.;

CONTENT WARNING

This post contains discussions of evisceration and unsanitary topics in the context of natural butchery.

We're going to talk about disembowelment and processing animal organs into food. This includes how to open a carcass, and washing out the things that intestines usually contain. There is also an image of sausage casings at various stages of processing, including when it's still raw (but clean) intestine.

I was taught how to clean a deer carcass when I was only a teenager and I've never been squeamish, but everyone's tolerance for this sort of thing is different. It's okay if this isn't something you can handle; just know that the process of sausage making is easy, yet still a work of skill.

Appreciate the effort that goes into making your food! Just remember; there's a reason why they warn you about "finding out how the sausage is made!"

Step 1: Collecting the offal

You might think that because the prey that Clan cats hunt are so small, there would be some animals they can't make sausage from because of it. That's not the case! Bowels are naturally stretchy and will expand when stuffed; even a mouse can make for snack-sized sausages that a cat would enjoy.

(Remember; an entire mouse is approximately 1 meal for a single warrior.)

Removing the intestines is easy to do, requires no fire, and is necessary for avoiding parasites. Even a canon-compliant Clan can, and should, do this as part of their food processing. Canon treats claws like they're small knives and I do too because it's cool as hell, but if your Clan is more tool advanced, you could even allow them to use knives.

That gruesome phrase, "there's more than one way to skin a cat" is EXTREMELY accurate for ALL types of skinning. EVERY hunter and butcher you will meet will have their own method. Here's ONE way to do it, for right after the carcass has been bled dry and skinned;

It is helpful to hang the carcass by the legs, but not required. Especially for a large animal like a hare, this will make gravity your friend in getting the organs out. Clan cats have access to plenty of twine for this; brambles, willowbark, flax, etc.

Cut a "circle" around the anus first, under the tail. You want to keep the whole tract in one piece. If the intestines rupture, it might contaminate the rest of the ENTIRE carcass. This part you cut now will be the back end of the "tube" you're going to pull out.

From the bottom of the "circle," slit carefully down the belly until you hit the bone in the middle of the ribcage. This is tricky. If you go too deep, you'll cut the guts and spill waste everywhere. Don't go deep enough and you won't even get through the membrane. A good mentor would guide their apprentice's paw at this point, showing them how to carefully hook one layer deeper each time and how to angle the claw so they don't cut deeper than they mean to. (NOTE: the sternum is a lot shorter in most four-legged animals than it is in a human. The warrior's cut will be much further down the "chest" of the prey than you think.)

Now, the guts need to be cut from the back of the cavity. This is MESSY, but not tricky. This is the part where an impatient warrior would mess up, start yanking, and puncture the gut. If the animal is hanging, this is MUCH easier as the anus is still "anchored" to the pelvis like a big noodle.

Lastly, reach down and pull the throat up, then and take the whole tract out in one piece! In a very "large" animal like a muntjac or a hare, a more advanced Clan might tie off the colon with string before pulling it out, to avoid making a mess.

That's it! You now have the entire GI tract of an animal, including esophagus, stomach, large intestine, small intestine, and all the extra species-specific organs (like tripe or gizzards) they contain. An experienced butcher can do this whole process in less than a minute on a smaller animal-- and the small intestine of a mouse alone is over a foot long for making into sausages!

(In Clanmew, this "tract" is called a gwussip. It basically means "pile of slightly processed food." It's also used to refer to the dough used to make tunnelbuns in WindClan, and the minced meat that will be used to stuff the sausages later.)

Various types of sausage are made from the stomach down. Haggis is one type of sausage, for example, traditionally made of a sheep's stomach. The esophagus doesn't have the same "stretchiness" that the intestines are known for, and is more often made into a mince and sauteed if it isn't just wasted by being tossed.

BB!ThunderClan in particular likes to let it slow cook in fat and fruit sauce until it's more tender, but still delightfully chewy. It's not enough to fill a warrior up, but it makes a good snack for in between mealtimes. If you're familiar with Mexican cuisine, pig esophagus is prepared as "buche."

mmmmmmmmmmmmmmm

But, digressing,

Now that you have your intestines, it needs to be turned into casing.

Step 2: Scrape the inner membrane

Intestines are full of fecal matter. We all know this. Especially if you collected it correctly, it's going to be full of unwanted liquid when you first pull it out. Thankfully, it's just a tube and it can be washed.

These organs are made to contain everything icky inside of the gut, protecting the rest of body with its specialized buffer layers; the meat itself is perfectly fine.

The first thing a warrior needs to do is run it through a clean stream of running water, just like rinsing out a reusable straw. They'd be taking care to rub every fold clean, like a raccoon washing stockings in a river. Depending on the species the organ comes from, the culture of the Clan, and the condition of the animal before it was killed, some intestines might smell worse and need to be washed for longer than others.

BB!ShadowClan is different from other Clans in that they will flush it with a mix of vinegar and water to clean intestines. Especially since so much of their territory is stillwater, they're extra concerned with making sure their offal is cleaned. Other Clans find vinegar repulsive. ShadowClan finds other Clans dirty. Other Clans point out that they're the ones that eat literally anything. ShadowClan says they'd be able to stop wasting food if they spent less time whining and more time food processing. Cultural friction ensues.

After it's flushed, the cleaned intestine is turned inside-out. Just like a sock. From there, the inner layer of membrane is scraped off.

A long, flat rock is the best tool for this, or a good bone scraper. I've also heard of people doing this with a knife, so the rock is actually still technically optional for even the most thumbless Clans... but the cats can weave ropes out of grass canonically. They can use a rock.

(meanwhile in the background the bb!cats are playing instruments around a fire, absolutely ignoring canon's inconsistent tech level)

This is what it looks line at each stage of this process. Totally raw intestine looks like the image on the left. When turned inside-out, it resembles the middle. After scraping, it looks like the right.

Now there's just one more step before you officially have casing.

Step 3: Soaking in salt solution.

This is actually the hardest part for a Clan trying to be ecologically accurate. Salt is very rare in most forest environments. If your Clans are set up in a place with a natural salt source (near a beach, or near a geological deposit), you'll have no problems!

But... most Clans would, logically, not be so lucky and need to get creative.

The first option is stealing salt from farmers and hunters. Salt licks are usually left out in large, white blocks for sheep in fields, and deer in the woods. However, BB!Clan cats, except SkyClan, strongly avoid interacting with humans. That includes not approaching the salt licks left out for deer and livestock.

So, traditionally in the Forest Territory, they used the second option: Slowly burning the roots of coltsfoot. Dandelion also works, but will give you much less salt. In the Lake Territory, cats are sent on regular "Salt Patrols" to the ocean, bringing back bags of ocean salt from evaporated water for medicinal and culinary use.

Once that's done, simply toss the intestines in salt water for a few hours. That's it. You now have casing.

Step 4: Stuff the casing with mince.

Mince is just finely shredded meat, mixed with any spices your little kitty heart desires. Humans use a lot of herbal spices such as fennel, but as obligate carnivores, warriors prefer mushrooms which have compounds resembling the taste of meat.

The real secret to stuffing, though, is to make sure EVERYTHING is chilly before you do it. Cold mince is less sticky, keeps its shape better when being handled, and the fat is distributed more evenly in the mix. Sausages made during winter come out better than ones made during summer, for that reason.

Don't overstuff and try to keep it even. You can do it by paw, but it would be MUCH easier with a simple gadget. The earliest sausage stuffing tools we know of were as simple as a funnel and a plunger like this antique;

But since Clan cats are stuffing little animals, they can work with much smaller natural materials. The bones of birds are naturally hollow-- just clean one out, get a stick to push the meat through, and you're making tiny sausages.

And the last, but most important part,

Step 5: Dry it by way of heat and smoke (sausage) or fermentation and air drying (salami).

What you have in your paws before you start this process is, essentially, a little bag of raw meat. Most food preservation can be understood as the simple act of drying. Salt, fire, smoking, wind exposure-- those are all just fancy ways of removing moisture from food.

So generally, the more moisture the technique removes, the longer it will last.

"Fresh" sausages, your bratwurst, cheap hot dogs, bangers, the ones that are JUST made of mince and casing and you're not planning on doing anything else, those get cooked and eaten immediately. These types are actually pretty "recent" historically speaking, because it was a luxury to not be making sausages to store and transport meat.

So to make it last, they will usually be "cured." That means that the mince was mixed with salt before stuffing. Simple as that. Smoked cured sausage is self explanatory once you know what the terms mean-- it's been cured with salt, and then put in a smokehouse to dry.

(side note: curing is also required for smoking, else the conditions inside the sausage become the perfect breeding ground for botulism)

But the thing you're really waiting to hear about is "dry sausage." NO refrigeration required, NO fire needed at any point in the process. Salami specifically is cured, fermented in a dark and humid place, and then air-dried. This process takes only a few days if it's hot, and up to a week if it's cold. There are often starter cultures and sugars (fruits) added to the mince which reduces the "failure" rate, but this can work completely on its own.

Its taste will also vary depending on the cultures of bacteria doing the fermenting-- but that's unironically the kind of thing beyond the scope of this. That's culinary science.

This is where a dedicated "den" for hanging fermenting sausage would be handy. You can make do with a cave, but being able to completely control the environment can be the difference between having food in two days, versus having food in a week. You can even store it while it's fermenting for months if you can control the environment perfectly.

The last step is simply to take it out when it's at the absolutely perfect conditions and stop fermentation. If it ferments ALL the way, it will taste so sour it's inedible.

And that's it.

It's that simple. You hung it up in a cave for a while, and now you have shelf-stable meat that doesn't need to be refrigerated.

The catch; this works best in hotter, sunnier, southern environments, where the post-fermentation process is finished off with air drying. Drying is VERY GOOD because it totally removes the moisture. BB!Clans, in Northwestern England, prefer to finish this off with smoking unless they're doing it in summer and the weather cooperates.

Air drying is better because it typically removes more moisture and makes the sausage hard. Finishing fermentation with smoking causes it to be "semi-dry."

This far north, the days are cloudier, darker, and colder than it is further south, where the most famous dry sausages are made. It's not impossible to make fully dried sausage here, but it's a LOT more precise of an art.

If your Clans are based in the USA, don't worry about that. Dry fermentation is possible everywhere there except Alaska. Even if they're at the very tippy-top north of the continguous 48 states, they are barely higher in latitude than Paris, France. To put what BB's environment is in context, remember that you could walk a straight line across the globe from Liverpool, UK and be somewhere near Edmonton, Canada.

(in fact, dry fermentation can be done easily anywhere it isn't too dry or too cold. RIP Southern Chilean fanclans you will simply have to smoke it just like the Brits.)

And that's sausage. That is an in-depth guide to how salami can be made by Clan cats.

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