FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
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.
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.
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.
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.
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.
