FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All meat25Smoked salted and dried foods13Adjacent and excluded6Fermented sausage and meat4Condiments and enzymatic seasonings1Vegetable lactic1
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Recipes

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High risk

Suān zhǎ ròu (酸鲊肉)

A Tujia sour pork preparation documented in southeastern Chongqing. Its rice-flour pork method is distinct from the wider suān ròu forms; a sixth-century pork-zha text is an earlier attestation, not proof of direct continuity.

Southeastern Chongqing · Traditional method
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
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 'nduja sausage with a smooth, spreadable interior and a portion on bread.
High risk

'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.

Spilinga · Traditional method
· Meat