FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All meat19Smoked salted and dried foods13Fermented sausage and meat3Adjacent and excluded1Not yet classified1Vegetable lactic1
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Recipes

3 recipes

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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
Illustrative finished Baranjski kulen sausage, a dark brown oval casing cut to show a compact red interior, with slices on a wooden board.
High risk

Baranjski kulen

Baranjski kulen is a Croatian protected fermented pork sausage seasoned with sweet and hot paprika, garlic and white pepper, stuffed into a pig’s caecum called katica, cold-smoked and matured.

Baranja
· 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