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.
Recipes
1504 records with their sources, across 11 categories.
All meat25
Smoked salted and dried foods16
Fermented sausage and meat6
Adjacent and excluded1
Condiments and enzymatic seasonings1
Not yet classified1
Smoked salted and dried foods16Fermented sausage and meat6Adjacent and excluded1Condiments and enzymatic seasonings1Not yet classified1Filtered to
Recipes