FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All meat77Smoked salted and dried foods41Fermented sausage and meat17Adjacent and excluded14Condiments and enzymatic seasonings2Garum and fish sauces1Not yet classified1Vegetable lactic1
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Recipes

19 recipes

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Photograph of Moroccan kaddid.
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.

Morocco
· Meat
finished braided biltong bread

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.

South Africa
· Meat
Photograph of Sukuti.
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.

Nepal
Meat
Illustrative still life of finished dried meat strips on a plain ceramic plate; a generic visual that does not depict a particular tradition or validated process.
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.

Indigenous Americas
Meat
Photograph of Prosciutto di Parma.
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.

Parma · Traditional method
· Meat
Illustrative still life of a compact, crumbly dried-meat-and-fat mixture with a few dried berries on a plain dish; it does not represent a specific historical batch or preparation method.
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.

North America
Meat
Small dark brown pieces of Somali muqmad (oodkac), the dried and fried preserved meat, lightly coated with rendered fat in a plain glass bowl.

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.

Somalia
Meat
Photograph of Kilishi.
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.

Hausaland (northern Nigeria and southern Niger)
Meat
Fried Oondhingu dried beef with onion, tomato, green pepper and chilli, served with pap

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.

Oshikoto
· Meat
finished biltong pâté

Biltong pâté

A cold biltong spread with sour cream, mayonnaise, mustard, lemon and herbs; serve it with crackers, crostini or bread.

South Africa
· Meat
finished whole-muscle biltong
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.

South Africa · Traditional method
· Meat
Traditional-style alpaca charqui in irregular dried pieces with bone visible.
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-altitude Andean puna
Meat
A çemen-coated whole Turkish pastırma cut open to reveal dark ruby cured beef, with thin slices beside it.

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.

Türkiye · Traditional method
· Meat
Finished droëwors sticks on a wooden board; one cut piece shows the coarse interior, with a few coriander seeds nearby.
High risk

Droëwors

South Africa's dried sausage: seasoned minced meat in narrow casings, dried until it can be eaten without cooking, which makes it a far more demanding product than fresh boerewors.

South Africa · Traditional method
· Meat
Brazilian charque, heavily salted and dried beef with a firm dark red-brown surface and pale fat seams, on a plain cream plate.

Charque

Beef salted heavily and dried into a strongly preserved ingredient that is desalted before it is cooked in stews; a Brazilian form of salt-dried meat that keeps far longer than the lightly salted carne-de-sol.

Brazil · Traditional method
· Meat
Lightly salted Brazilian carne de sol, showing a faintly dried surface and moist red interior on a plain ceramic plate.

Carne-de-sol

Beef given limited salt and partial surface drying, a short-keeping Brazilian meat that is much less durable than fully dried charque and is treated as a cold-chain product.

Brazil · Traditional method
· Meat
Illustrative image of dark smoked kitoza strips on a plain plate; not evidence of a particular batch.
Elevated risk

Kitoza

A documentary account of Malagasy salted meat strips, commonly dried, smoked or both; it does not provide a validated home-preservation recipe.

Madagascar · Traditional method
· Meat
Creamy biltong pasta served in a cast-iron potjie.

Biltong potjie with creamy pasta

Biltong, bacon and vegetables simmer in tomato-herb stock, then join cooked pasta, milk, cream and Cheddar in this outdoor potjie.

South Africa
· Meat
finished toasted biltong sandwich

Biltong braaibroodjie

Chopped biltong, sweet onion, cream cheese and Cheddar fill bread toasted in a hinged grid over gentle coals, then finished with biltong dust.

South Africa
· Meat