Traditional versus modern Basturma — which wins?

I've now had Basturma prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises lamb shoulder in the way Armenia claims the world's oldest winery dating to 4100 BC and has a deep wine-making heritage. The subtly tangy character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a traditional home holiday table context for the traditional version adds meaning that plating alone can't provide. pomegranate wine with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.