Pork skin
Pork skin is collagen-rich pig skin used fresh or cooked; in documented Southeast Asian meat ferments it is usually prepared separately before it joins the pork.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Meats and offal
Beef lung
Beef lung is cattle offal used in regional Indonesian dishes and studied as a substrate for a modern fermented-sauce proof of concept. Culinary, regulatory and experimental uses vary; the sources support no universal process.
Pork liver
Pork liver is a richly flavoured pig organ used fresh, in cooked sausages and pâtés, and in several preserved meat traditions. Its documented uses differ in process and place; it is not one finished product.
Pilot-whale meat
Long-finned pilot-whale meat, called Faroese tvøst, is eaten fresh and preserved in the Faroe Islands. Historical accounts place it among the meats hung to dry and pass through the ræst stage, distinct from blubber and other whale foods.
Reindeer meat
Reindeer meat is the flesh of Rangifer tarandus, used fresh and preserved across northern foodways; animal populations, cuts, and regional practices differ, and no single culinary origin is established.
Blood (animal)
Animal blood is a perishable food material used fresh, coagulated, cooked, dried or processed into ingredients. Its uses range from grain-filled puddings to functional protein ingredients, each with distinct history and handling needs.
Seal meat
Seal meat is the flesh of hunted seals, eaten fresh, frozen, boiled, dried and, in distinct preparations, aged or fermented. Species and community practices vary; the name describes neither one recipe nor one place of origin.
Sheep meat (lamb and mutton)
Sheep meat spans lamb from younger animals and mutton from mature sheep; age, breed, diet, cut and fat cover shape its texture and how it behaves in curing and fermentation.
Horse meat
Horse meat is raw equine muscle and fat used fresh or in regionally distinct cooked and preserved foods; cuts and processes vary, and no single culinary origin is established.
Yak meat
Yak meat is the flesh of domestic yak (Bos grunniens), eaten fresh and used in regional highland foods, including khyopeh, the fermented meat of Lachung, North Sikkim.
Goat meat
Goat meat is the edible flesh of domestic goats, traded as many cuts and forms whose character depends on the animal, the herd system and local butchery.
Pork
Pork is meat from domestic pigs, sold as distinct cuts, ground meat and fat; its form and composition shape its roles in fermented foods.
Meat and fat selection for fermented sausage
Dry sausage recipes depend on the chosen lean meat, fat source, particle size, temperature, and process. A percentage from one recipe should not be generalized to every salami.
Pork shoulder
Pork shoulder is the forequarter of the pig, divided into the upper Boston butt and the lower picnic. It is a working muscle group with connective tissue and fat, and it is the usual lean meat for sausage.
Fatty pork belly
Raw pork belly combines muscle and adipose tissue in layers. Its fat content varies, and a recipe weight of belly is not a measured weight of pure fat.
Lean beef
Lean beef is the trimmed muscle of cattle, Bos taurus and Bos indicus. In Genoa-style salami it is the second lean meat beside pork, ground fine, with pork back fat added separately.
Beef
Beef is the meat of domestic cattle, Bos taurus and Bos indicus, sold as steaks, roasts, ground meat and cured products, and used in broths, salami and koji seasonings.
Duck
Duck is the dark, rich meat of a domesticated water bird, sold whole or as breast, leg, skin, fat, giblets, bones and trimmings, each with its own use in the kitchen.
Lean pork
Trimmed domestic-pig muscle supplies the protein framework, water and meat flavor in fermented sausages; cut, condition and handling affect how it binds and ripens.