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

4 recipes

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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.

Southeastern Chongqing · Traditional method
Meat
Thai Naem portions wrapped in banana leaves, one parcel partly open to show the dense pale pinkish-beige pork-and-rind mixture.
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.

Thailand
· Meat
Thai Isan mam sausage, with cut sections showing its coarse reddish-brown filling, on a banana leaf over a woven tray. Garlic and bird’s-eye chilis sit beside it. Representative product image; it does not specify the pork or beef variant or indicate serving safety.
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.

Northeastern Thailand · Traditional method
Meat
AI-generated conceptual still life of separate pilot sauce samples; not a photograph of the MLA P.PSH.1475 prototypes.
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.

New Zealand · Modern method
Meat