DESIGN OF AN APPLIANCE FOR DRYING ALPACA MEAT AT HIGH ALTITUDE
Kevin Uy designed a meat natural ager, inspired by charqui (salt meat) and Peruvian Andean traditions.
Climatic conditions of Moray, where MIL is located, are suitable for developing different conservation techniques. In this case, Kevin Uy, a Filipino chef who came to do his internship at MIL, when studying at the Basque Culinary Center, developed a meat natural ager inspired by Andean traditions.
The natural ager is designed to take advantage of the natural resources and climatic conditions of Cusco in order to preserve all types of meat. It is a wooden box that controls the temperature, the wind and also serves as storage. Additionally, this process helps to improve the quality of the meat by adapting ancestral techniques with modern technology. Kevin wanted to verify with this project, that there is an opportunity to grow in the world of proteins using the different types of meats that are found at this height.
