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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Illustrative Speck-style cured pork with a peppered rind and thin slices; not a depiction of the specific home batch or a claim of PGI certification.
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.

Alto Adige
Meat
Illustrative serving of se’i sapi: reddish-brown smoked beef strips with steamed rice, cooked greens and sambal.
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.

Rote Ndao · Traditional method
· Meat
Illustrative serving still life of a whole rounded bone-in Presunto de Barroso-style ham and thin slices with deep red meat and pale fat; no producer or certification is implied.
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.

Barroso · Traditional method
· Meat
A New York deli pastrami sandwich on rye, piled with pink-red smoked beef and served with mustard.
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.

New York City
· Meat
Photograph of Maple-beer wet-cured bacon.
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.

United States
· Meat
Cooked Cusic-style dry-cured bacon strips, browned and ready to eat.
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.

United States
· Meat
Thin slices of mahogany smoked reindeer meat on a shallow birchwood plate, with a smoked piece behind.
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.

Sápmi · Traditional method
· Meat
Steamed Norwegian pinnekjøtt lamb ribs with boiled potatoes and kålrotstappe on a plain ceramic plate.
Elevated risk

Norwegian pinnekjøtt

Norwegian Christmas lamb ribs, salted, matured and dried, then soaked and steamed over birch twigs. Smoked and unsmoked versions are both made.

Western Norway (Vestlandet) · Traditional method
· Meat
Thin rosy-red slices of Montréal smoked meat with a visible fat seam and peppered edges on a warm white plate.
High risk

Montréal smoked meat

Montréal smoked meat is a brisket-centred Jewish deli specialty shaped by migration and Montréal's restaurant culture. This entry documents reported commercial traditions and one deli's account; it is not a home-curing method.

Montréal
· Meat
Finished lonzino cured pork loin with its cut end and thin slices on a plain wooden board.
High risk

Lonzino

Documentary account of Italian regional cured-loin traditions, including Tuscan and Marche variations; no home-cure instructions are provided because the published professional methods lack validated safety controls.

San Miniato · Traditional method
· Meat
Illustrative category depiction of a whole cured ham; the source does not preserve the exact appearance of Cato's ham.
High risk

Cato’s salted ham

Cato the Elder records a second-century BCE sequence for salting, air-drying, and smoking ham. This historical account is not a validated modern curing protocol.

Historical attestation
· Meat
Finished glossy smoked kiełbasa lisiecka ring with large ham pieces visible in its sliced cross-section.
High risk

Kiełbasa lisiecka

A protected pork sausage associated with Liszki and Czernichów; its application describes commercial curing and smoking, not a home batch.

Liszki and Czernichów · Traditional method
Meat
Illustrative serving of South Tyrolean Speckknödel, bread dumplings with finished Speck in broth and chives.
Elevated risk

Original Südtiroler Speckknödel

Four-person South Tyrolean bread dumplings with finished Speck, herbs and a broth or soup accompaniment.

South Tyrol / Alto Adige · Modern method
Meat
Austrian Krautsuppe with sliced cabbage, potato and small pieces of smoked pork in a paprika broth, with garlic sour cream served separately.
Elevated risk

Krautsuppe with Geselchtes

A two-portion cabbage soup with onion, potato and finished Geselchtes, served with garlic sour cream.

Austria · Modern method
Meat
Rustic bread topped with apple-horseradish butter and thin slices of Schwarzwälder Schinken.
High risk

Schwarzwälder Schinken Vesper

A regional Vesper preparation pairs bread and protected Schwarzwälder Schinken with apple-horseradish butter. The accepted source gives butter, apple and horseradish amounts, but not the bread or ham quantities.

Black Forest, Baden-Württemberg · Modern method
Meat
Sliced smoked lamb with potatoes in white sauce, peas and pickled red cabbage on a plate
High risk

Hangikjöt with bechamel and potatoes

A six-person Icelandic Lamb serving recipe for deboned hangikjöt with potato bechamel, pickled cabbage, peas and laufabrauð. It cooks the product; it does not smoke or cure it.

Iceland · Modern method
Meat
Golden Norwegian pinnekjøtt potato balls with one cut open to show shredded meat and potato, served with parsley sour-cream dip.
Elevated risk

Pinnekjøtt potato balls

Pinnekjøttboller are potato-and-pinnekjøtt balls coated in breadcrumbs, deep-fried and served with lemon-parsley sour-cream dip.

Norway · Modern adaptation
Meat
A bowl of creamy Finnish cold-smoked reindeer soup topped with reindeer crumble and thyme, served with dark bread.
Elevated risk

Cold-smoked reindeer soup

Kylmäsavuporokeitto is a creamy cold-smoked reindeer soup with onion, stock and cheese, served with bread.

Finland · Modern method
Meat
Illustrative modern plating of Suovas with almond-potato purée, butter-fried savoy cabbage, red-wine and reindeer-stock sauce, and cloudberries, following the Slow Food Sápmi recipe.
Elevated risk

Suovas with savoy cabbage and almond potatoes

Suovas with almond-potato purée pairs pan-fried reindeer meat with buttered savoy cabbage and a reduced red-wine and reindeer-broth sauce.

Swedish Sápmi · Modern adaptation
Meat