Fig. 2From: Metagenomic analysis and the functional profiles of traditional fermented pork fat ‘sa-um’ of Northeast IndiaDifferent steps involved in sa-um preparation. a Pork lard, b–d mincing of lard, e–g added water and cooked till water evaporates out, h–j cooked lard transferred to cleansed and dried ‘Um’, k incubated at fireplace or sun, l finished product sa-umBack to article page