FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All meat11Fermented sausage and meat7Smoked salted and dried foods3Adjacent and excluded1
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Recipes

7 recipes

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Broad ventricina slices with coarse red pork and irregular pale fat on an ivory plate.
High risk

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.

Italy · Modern adaptation
Meat
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
Three lightly dried Maltese sausage links with pale matte casings on an ivory plate.
High risk

Maltese sausage, starter-cultured

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.

Maltese Islands · 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
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
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
Six short browned sai krok Isan sausage links on an ivory plate.
High risk

Sai krok Isan, starter-cultured

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.

Isan, northeastern Thailand · Modern adaptation
· Meat