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Haltalo

Manufacturing process

Produced in large batches, it starts with a barrel of whole crabs. Mushroom spores are added, and the batch is buried beneath a bed of fresh ash and left for 6-9 weeks, or until fungal growth appears on the surface. The batch is then uncovered and rinsed before hauling into a smokehouse and cooking for 4-5 hours. The batch is de-shelled, and the remaining meat is salted and packed into smaller barrels for storage. The meat is served shredded on toast as a delicacy.