Lamb, barley and cabbage pottage (modern reconstruction)
Lamb shoulder simmered with pearl barley, turnip and leafy cabbage in one pot, a present-day reconstruction built from the animals, grains and vegetables of northern European farming.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All meat77
Smoked salted and dried foods41
Fermented sausage and meat17
Adjacent and excluded14
Condiments and enzymatic seasonings2
Garum and fish sauces1
Not yet classified1
Vegetable lactic1
Smoked salted and dried foods41Fermented sausage and meat17Adjacent and excluded14Condiments and enzymatic seasonings2Garum and fish sauces1Not yet classified1Vegetable lactic1Filtered to
Recipes
Sosaties
Cape skewers of marinated lamb or mutton threaded with onion, fat or dried fruit and grilled, their marinade balancing curry spice against vinegar or tamarind and something sweet.
High risk
Ventricina, starter-cultured
A documentary account of a modern ventricina-style salami source and its Abruzzese context. This page provides no preparation directions or validated home process.
High risk
Soppressata di Calabria, starter-cultured
Calabrian soppressata is a flattened pork salami seasoned with pepper and wine. This entry documents a modern starter-cultured adaptation, not household instructions; the process lacks matched pathogen-reduction validation.
High risk
Moroccan kaddid
Moroccan kaddid is a traditional salted, dried meat. The measured batch here is from a 2023 Tunisian experiment and is included only as a non-instructional comparison.
High risk
Genoa-style salami, red-wine method
Pork, beef and back fat ferment with a named starter, cure and red wine before the sausages dry in casings. This contemporary formula uses no wood-smoke stage.
Pansuh (Iban bamboo cooking)
Manuk pansuh is Iban chicken cooked slowly inside a fresh bamboo tube with aromatics and leafy greens. The bamboo holds the food and shapes the steamy, fragrant cooking environment; recipes vary by household and locality.
High risk
Speck
A documentary account of one modern home-video demonstration of Speck-style cured pork. It preserves the food and regional context without presenting the unvalidated cure, smoking and drying sequence as instructions.
High risk
Maltese sausage, starter-cultured
A documentary account of Maltese zalzett and a contemporary starter-cultured adaptation. The cited raw-pork method lacks documented validation for pathogen reduction and is not offered as a preparation recipe.
High risk
Fuet, starter-cultured
A documentary account of a modern starter-cultured Fuet formula and its place in Catalan sausage culture. The cited raw-pork process lacks matched safety validation, so this page does not present it as a household recipe.
High risk
Se'i (Timorese smoked meat)
Smoked meat of Timor and Rote in eastern Indonesia: salted strips of beef or pork cooked over kosambi-wood embers under fresh kosambi leaves, served warm with rice, sambal lu'at and greens.
High risk
Fermented dry sausage
A family of salted minced-meat sausages fermented in casings, then dried and sometimes smoked. This description is not a validated household method; critical safety limits are not established.
Tassal-inspired grilled coriander beef
Beef rump takes vinegar, toasted coriander and pepper from the flavour family of tassal, then meets a thermometer-checked braai fire as a fresh-cooked meal.
Salt beef with green peppercorn and mustard sauce
A Karoo-style festive dish of already cured salt beef simmered with vegetables and aromatics, served with a cream sauce of brined green peppercorns and wholegrain mustard.
High risk
Pitina-inspired pork and lamb meatballs
Small maize-coated meatballs in a modern pork-and-lamb variant associated with Pitina; this is a documentary account, not a validated method or a claim of Pitina IGP.
High risk
Suān zhǎ ròu (酸鲊肉)
A Tujia sour pork preparation documented in southeastern Chongqing. Its rice-flour pork method is distinct from the wider suān ròu forms; a sixth-century pork-zha text is an earlier attestation, not proof of direct continuity.
High risk
Presunto de Barroso
Smoked dry-cured pork ham of the Barroso highlands of northern Portugal: hand-salted, sometimes coated with olive oil and paprika, then smoked slowly over oak or broom in the cold mountain air.
High risk
Naem
Naem is a Thai sour pork preparation made with minced pork, rind or ear, glutinous rice, garlic and salt. Its documented room-temperature method has no validated food-safety endpoint.
Braided biltong loaf
Yeasted bread wrapped around biltong, tomato pesto, Cheddar and feta, split lengthwise into a braid and baked; served with chilli-biltong butter.
Elevated risk
Braaiwors
South Africa's regulated grilling-sausage class, looser than boerewors: a minimum of 40% meat, vegetable protein and mechanically recovered meat allowed, and sold raw.
High risk
Casingless salame
A documentary account of two modern Italian-language home-video experiments in salame without casings. Neither video establishes a safe preparation method or a ready-to-eat product.
Elevated risk
Sukuti
Sukuti is Nepali dried meat, most often buffalo, cut into thin strips, seasoned with spices, dried over smoke or in the sun, and later fried or roasted before eating.
High risk
Jerky
A documentary account of dried meat strips and their historical uses. It does not provide an operational home method for making shelf-stable jerky at home.
Boerewors and chickpea stew
Lesego Semenya’s contemporary South African stew combines browned boerewors, chickpeas, tomato, spinach and warm spices.
Elevated risk
Ragu alla bolognese
Ragu alla bolognese is a slow-cooked meat sauce of minced beef and a little pork, cooked with soffritto, white wine, milk and a little tomato, served with fresh tagliatelle in Bologna.
High risk
Prosciutto di Parma
Prosciutto di Parma is a dry-cured, unsmoked ham from the Province of Parma, made from fresh pork legs salted with sea salt and matured for at least 14 months under the protected designation.
High risk
Pastrami
Pastrami is beef brined, rubbed with spices, smoked and steamed, the New York Jewish deli meat served hot and hand-carved on rye. Its origin is argued between competing accounts.
High risk
Pemmican
Pemmican is dried meat mixed with rendered animal fat, sometimes with berries. Sources link it to Indigenous North American food traditions and later fur-trade provisioning. This documentary entry gives no home preparation or storage method.
Muqmad (oodkac)
Odka, also called muqmad, is Somali meat that is dried, cut small, fried and kept under fat. It is a dried-meat preserve whose keeping depends on the whole sequence.
High risk
Baranjski kulen
Baranjski kulen is a Croatian protected fermented pork sausage seasoned with sweet and hot paprika, garlic and white pepper, stuffed into a pig’s caecum called katica, cold-smoked and matured.
Elevated risk
Maple-beer wet-cured bacon
A refrigerated pork-belly brine combines beer and maple syrup with salt, garlic powder and measured Cure #1.
Elevated risk
Kilishi
Kilishi is a Hausa-land dried meat from northern Nigeria and southern Niger: thin slices of beef or other meat, dried, coated in a spiced groundnut paste and dried again.
Elevated risk
Boerewors
A coarse South African farmhouse sausage of beef with pork or mutton fat, defined by its coriander seasoning and cooked fresh over coals rather than preserved.
Hakka sour plum duck
A whole duck braised on onions with pickled plums and Chinese plum sauce until the sauce turns into a thick onion marmalade, a Hakka family dish for Chinese New Year.
Elevated risk
Cusic-style dry-cured bacon
Pork belly receives a measured salt-and-sugar cure with coffee and spices, then is refrigerated before cooking or hot smoking.
Elevated risk
Confit
Meat salted, slowly cooked in its own fat and kept under a covering of that fat. The fat cap limits air but does not acidify or sterilise, so home confit needs refrigeration or freezing.
Alina's Oondhingu
Alina Magano Johannes’s Oondhingu is a family dish from Onyaanya, Oshikoto, in northern Namibia: softened dried beef fried with vegetables and served with pap.
Elevated risk
Shuwa
Omani celebration dish of spiced meat wrapped in leaves, sewn into palm-fibre bags and cooked in a sealed pit of embers for up to a day.
Biltong pâté
A cold biltong spread with sour cream, mayonnaise, mustard, lemon and herbs; serve it with crackers, crostini or bread.
Bidus (Sámi reindeer stew)
Ann-Kristine Bongo's four-serving bidus from Sami Siida in Alta is a contemporary, festive reindeer stew simmered with onion, carrots and potatoes.
High risk
Biltong
Strips of whole-muscle beef or game seasoned with salt, vinegar, roasted coriander and pepper and air-dried without cooking, sold anywhere from soft and moist to hard and very salty.
High risk
Mum (mam)
Mum is a Thai family of fermented meat preparations with distinct pork Mam-moo and beef Mam-neua forms. Sources document ingredients, casing and serving traditions, but not a validated home process.
High risk
Fermented beef heart and lung sauce
A 2023–2025 proof-of-concept made separate fermented extracts from beef heart and lung with Staphylococcus xylosus and protease. It reports supervised pilot findings, not a validated household method or a blended heart-and-lung formula.
High risk
Lamb and zander with Oscypek and suska
A student cookbook pairs lamb stuffed with Oscypek and zander with suska, then serves wheat groats with a small amount of kiełbasa lisiecka.
Portable soup
Meat stock simmered, strained and reduced until a gelatin-rich mass sets, then dried into solid cakes that dissolve in water; a concentrated provision of the early modern naval period.
High risk
Meat-trim koji garum
Meat-trim koji garum is a savoury liquid seasoning made by holding meat scraps with rice koji, salt and water at steady warmth before straining the mash.
Elevated risk
Alpaca charqui
Alpaca charqui is Andean dried meat, made from camelid meat exposed to hot sun by day and frost by night at high altitude, the ancestor of the modern word jerky.
High risk
Finocchiona, starter-cultured
A Tuscan-style fennel salami made with pork and back fat. Toasted fennel, fennel pollen and Sambuca flavor this starter-cultured preparation.
High risk
Suovas
Salted reindeer meat hung in the smoke of a lávvu fire over willow, birch or juniper, then cooled and in some Sámi communities dried outdoors into travelling provisions.
Pastırma
Dry-cured beef salted, air-dried and often coated with a spice paste called çemen before it is sold whole or sliced; a Turkish cured meat whose preservation rests on salting and drying.