FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All meat25Smoked salted and dried foods16Fermented sausage and meat6Adjacent and excluded1Condiments and enzymatic seasonings1Not yet classified1
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Recipes

6 recipes

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Flattened soppressata section and thin slices on an ivory plate.
High risk

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.

Calabria · Modern adaptation
Meat
Whole slender fuet with a patchy white surface bloom on an ivory platter.
High risk

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.

Catalonia, Spain · Modern adaptation
Meat
Generic dry-cured sausage with a cut face and several slices on an ivory plate; illustrative, not a process validation.
High risk

Fermented dry sausage

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.


· Meat
Finocchiona salami section and three slices with irregular pale fat pieces on an ivory plate.
High risk

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.

Tuscany, Italy · Modern adaptation
· Meat
An unbranded small Italian cacciatore-style dry-cured salami with pale casing and thin ruby-red slices on a wooden board.
High risk

Cacciatore salami

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.

Lombardy · Traditional method
· Meat
Cut saucisson sec and thin slices with pale fat pieces on an ivory plate.
High risk

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.

France · Modern adaptation
· Meat