Jens Asbjørn Bøgen
Sometimes it needs a low-tech solution to keep high-tech machinery working.
Every winter turns high-tech warfare into a battle against basic physics. When temperatures plummet across Eastern Europe, delicate electronics freeze in mid-air and modern machinery grinds to a sudden halt.
Surviving the bitter cold often comes down to the most unexpected fixes.
Beating the freeze
Ukrainian defense manufacturer Fire Point announced on October 26 that severe winter weather poses a serious threat to its unmanned fleet. Sub-zero conditions cause frost to coat camera glass, snap exposed wiring, and drain drone batteries in a matter of minutes.
When the mercury drops to minus 20 degrees Celsius, high-tech sensors simply give up.
Engineers found an ingenious answer right in the kitchen. To keep critical gear from locking up in sub-zero air, flight crews now coat exposed drone components with a thin layer of salo, the traditional cured pork fat loved across Ukraine.
It is an ancient pantry staple doing the dirty work of space-age insulation.
Click to display external content from x,
- You can always enable and disable third-party content.
You agree to display external third-party content. Personal data may be sent to the provider of the content and other third-party services.
Long-range firepower
The folksy grease trick stands in sharp contrast to the firm’s lethal catalog. Fire Point builds the FP-1 and FP-2 strike drones, which routinely hit targets deep inside Russian territory.
The company also manufactures the FP-5 Flamingo, a ground-launched cruise missile built to haul heavy warheads over great distances. On top of that, workers are assembling the FP-7 and FP-9 ballistic missiles, with the heavier FP-9 designed to strike targets up to 850 kilometres away.
No camera, no mission. Guidance software and rocket thrusters mean nothing if optical lenses freeze over right before impact.
Out on the frozen front line, humble pig fat keeps those expensive long-range strikes on track.
What is salo?
Salo is a traditional Eastern European food made from salt-cured or brine-cured slabs of pork back fat (subcutaneous fat). It is a national dish and cultural staple in Ukraine, as well as common in neighboring countries like Russia and Belarus.
Its appearance is white, pure or creamy, or pale pink, sometimes dusted with paprika. The texture is dense, firm and smooth, melting on your tongue rather than feeling greasy.
The flavor is described as savory and mild with salt, garlic and black pepper dominating.
