High risk
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.
Recipes
1504 records with their sources, across 11 categories.
All meat11
Smoked salted and dried foods7
Fermented sausage and meat2
Adjacent and excluded1
Garum and fish sauces1
Smoked salted and dried foods7Fermented sausage and meat2Adjacent and excluded1Garum and fish sauces1Filtered to
Recipes
High risk
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.