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

13 recipes

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Broad ventricina slices with coarse red pork and irregular pale fat on an ivory plate.
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.

Italy · Modern adaptation
Meat
Flattened soppressata section and thin slices on an ivory plate.
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.

Calabria · Modern adaptation
Meat
A whole Genoa-style dry salami with a cut face and four slices on a warm ivory surface.
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.

Modern method
· Meat
Three lightly dried Maltese sausage links with pale matte casings on an ivory plate.
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.

Maltese Islands · Modern adaptation
Meat
Whole slender fuet with a patchy white surface bloom on an ivory platter.
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.

Catalonia, Spain · Modern adaptation
Meat
Generic dry-cured sausage with a cut face and several slices on an ivory plate; illustrative, not a process validation.
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.


· Meat
Illustrative documentary image of uncased meat logs in the experiments' reported wrapping contexts; not a validated preparation or ready-to-eat product.
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.

Italy
Meat
Illustrative finished Baranjski kulen sausage, a dark brown oval casing cut to show a compact red interior, with slices on a wooden board.
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.

Baranja
· Meat
Finocchiona salami section and three slices with irregular pale fat pieces on an ivory plate.
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.

Tuscany, Italy · Modern adaptation
· Meat
An unbranded small Italian cacciatore-style dry-cured salami with pale casing and thin ruby-red slices on a wooden board.
High risk

Cacciatore salami

Small Italian hunter-style salami of lean pork, firm fat, salt, pepper and garlic, mildly acidified and dry-matured; protected as Salamini Italiani alla Cacciatora DOP.

Lombardy · Traditional method
· Meat
Cut 'nduja sausage with a smooth, spreadable interior and a portion on bread.
High risk

'Nduja di Spilinga

Soft, spreadable Calabrian pork sausage made with a great deal of red chilli and fatty pork, stuffed into natural casings, sometimes smoked and matured while staying soft.

Spilinga · Traditional method
· Meat
Cut saucisson sec and thin slices with pale fat pieces on an ivory plate.
High risk

Saucisson sec, starter-cultured

Saucisson sec is a French dry sausage of seasoned pork and fat. This version uses Flavor of Italy starter, white wine and an optional Mold 600 surface culture.

France · Modern adaptation
· Meat
Six short browned sai krok Isan sausage links on an ivory plate.
High risk

Sai krok Isan, starter-cultured

Sai krok Isan is a sour pork-and-rice sausage from northeastern Thailand. This garlic-rich version uses LHP-Dry starter and is cooked after fermentation.

Isan, northeastern Thailand · Modern adaptation
· Meat