smoked and salted Pork meat - salo Low-poly 3D model

cgtrader

Cured Slavic food salo traditionally consists of thinly sliced fatback (rarely pork belly), often served with skin. Various regional names are used for this food, making it widely known throughout the region. The curing process involves either dry salt or brine cure methods. While East Slavic varieties might be seasoned with paprika and other flavorings, South Slavic versions are typically smoked to add a rich depth of flavor. Salo is frequently translated to English as bacon or lard; however, unlike these meats, it has not undergone rendering. Uncharacteristically, salo contains very little lean meat in contrast to its thicker bacon counterpart. A 3D scanning technology known as photogrammetry was used to create a realistic representation of this culinary dish. By capturing precise textures with ultra-high definition images (8k resolution), a high level of realism was achieved. Alongside the original 8k photographs, lower-resolution 4k jpeg files have also been included for ease of use. An additional asset – a uv template image – is available to enable further adjustments and personalizations. When viewed at its highest level of detail (LOD0), salo comes with carefully crafted manual retopology that allows for optimal results. On the other hand, subsequent LOD 1 and 2 iterations employ automated techniques, yielding slightly less precise mesh models as a trade-off for speed.