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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.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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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.
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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.
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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.
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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.
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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.
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'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.
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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.