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Borts ((モンゴル語:Борц)) is air-dried meat cut into long strips which are hung in the shade. The Mongolian nomadic lifestyle and the local climatic conditions gave rise to specific methods of preserving meat. The most widespread one is air-drying or ''bortsloh''. ==Preparation== The fresh meat is cut into long strips, 2-3 cm thick and 5-7 cm wide. The strips are hung on strings under the roof of a yurt, where the air is free to circulate. After about a month the meat is dry. It has turned into hard and small sticks which feel like wood and have taken on a brown color. The volume has shrunk so much that the meat of a cow now can easily fit into the stomach of the same cow. The dried borts is broken into small pieces or ground to a coarse and fibrous powder. It is stored in a linen bag which allows contact with air. In the dry climate of Mongolia, this method of storage preserves the quality of the meat over months or even years. Nowadays borts is also industrially manufactured, and can be bought by the kilogram in paper bags. This is very convenient for city dwellers who do not have a yurt to dry their meat themselves. However, traditionalists insist that the taste of those products cannot compete with that of the homemade variety. Also borts is extremely nutritious and tasty compared to other modern field rations. There is an unconfirmed method from old times. ||citation needed|| Nobles of Mongols relied on borts for months long journeys. They take specially prepared borts with them. Dried carefully for three years then ground the borts until it all fits through fine sieve so entire borts from whole cow can fit into its bladder. Only one pinch of that borts is enough for 3-4 person meal ||citation needed||, making it undeniably one of the best survival, field food without losing tastiness.||citation needed|| Borts has incredible long shelf life, very light, very nutritious and tasty. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Borts」の詳細全文を読む スポンサード リンク
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