FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All meat77Smoked salted and dried foods41Fermented sausage and meat17Adjacent and excluded14Condiments and enzymatic seasonings2Garum and fish sauces1Not yet classified1Vegetable lactic1
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Recipes

41 recipes

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Photograph of Moroccan kaddid.
High risk

Moroccan kaddid

Moroccan kaddid is a traditional salted, dried meat. The measured batch here is from a 2023 Tunisian experiment and is included only as a non-instructional comparison.

Morocco
· Meat
Illustrative Speck-style cured pork with a peppered rind and thin slices; not a depiction of the specific home batch or a claim of PGI certification.
High risk

Speck

A documentary account of one modern home-video demonstration of Speck-style cured pork. It preserves the food and regional context without presenting the unvalidated cure, smoking and drying sequence as instructions.

Alto Adige
Meat
Illustrative serving of se’i sapi: reddish-brown smoked beef strips with steamed rice, cooked greens and sambal.
High risk

Se'i (Timorese smoked meat)

Smoked meat of Timor and Rote in eastern Indonesia: salted strips of beef or pork cooked over kosambi-wood embers under fresh kosambi leaves, served warm with rice, sambal lu'at and greens.

Rote Ndao · Traditional method
· Meat
Illustrative serving still life of a whole rounded bone-in Presunto de Barroso-style ham and thin slices with deep red meat and pale fat; no producer or certification is implied.
High risk

Presunto de Barroso

Smoked dry-cured pork ham of the Barroso highlands of northern Portugal: hand-salted, sometimes coated with olive oil and paprika, then smoked slowly over oak or broom in the cold mountain air.

Barroso · Traditional method
· Meat
finished braided biltong bread

Braided biltong loaf

Yeasted bread wrapped around biltong, tomato pesto, Cheddar and feta, split lengthwise into a braid and baked; served with chilli-biltong butter.

South Africa
· Meat
cooked braaiwors sausages
Elevated risk

Braaiwors

South Africa's regulated grilling-sausage class, looser than boerewors: a minimum of 40% meat, vegetable protein and mechanically recovered meat allowed, and sold raw.

South Africa · Modern method
· Meat
Photograph of Sukuti.
Elevated risk

Sukuti

Sukuti is Nepali dried meat, most often buffalo, cut into thin strips, seasoned with spices, dried over smoke or in the sun, and later fried or roasted before eating.

Nepal
Meat
Illustrative still life of finished dried meat strips on a plain ceramic plate; a generic visual that does not depict a particular tradition or validated process.
High risk

Jerky

A documentary account of dried meat strips and their historical uses. It does not provide an operational home method for making shelf-stable jerky at home.

Indigenous Americas
Meat
Photograph of Prosciutto di Parma.
High risk

Prosciutto di Parma

Prosciutto di Parma is a dry-cured, unsmoked ham from the Province of Parma, made from fresh pork legs salted with sea salt and matured for at least 14 months under the protected designation.

Parma · Traditional method
· Meat
A New York deli pastrami sandwich on rye, piled with pink-red smoked beef and served with mustard.
High risk

Pastrami

Pastrami is beef brined, rubbed with spices, smoked and steamed, the New York Jewish deli meat served hot and hand-carved on rye. Its origin is argued between competing accounts.

New York City
· Meat
Illustrative still life of a compact, crumbly dried-meat-and-fat mixture with a few dried berries on a plain dish; it does not represent a specific historical batch or preparation method.
High risk

Pemmican

Pemmican is dried meat mixed with rendered animal fat, sometimes with berries. Sources link it to Indigenous North American food traditions and later fur-trade provisioning. This documentary entry gives no home preparation or storage method.

North America
Meat
Small dark brown pieces of Somali muqmad (oodkac), the dried and fried preserved meat, lightly coated with rendered fat in a plain glass bowl.

Muqmad (oodkac)

Odka, also called muqmad, is Somali meat that is dried, cut small, fried and kept under fat. It is a dried-meat preserve whose keeping depends on the whole sequence.

Somalia
Meat
Photograph of Maple-beer wet-cured bacon.
Elevated risk

Maple-beer wet-cured bacon

A refrigerated pork-belly brine combines beer and maple syrup with salt, garlic powder and measured Cure #1.

United States
· Meat
Photograph of Kilishi.
Elevated risk

Kilishi

Kilishi is a Hausa-land dried meat from northern Nigeria and southern Niger: thin slices of beef or other meat, dried, coated in a spiced groundnut paste and dried again.

Hausaland (northern Nigeria and southern Niger)
Meat
Cooked Cusic-style dry-cured bacon strips, browned and ready to eat.
Elevated risk

Cusic-style dry-cured bacon

Pork belly receives a measured salt-and-sugar cure with coffee and spices, then is refrigerated before cooking or hot smoking.

United States
· Meat
Fried Oondhingu dried beef with onion, tomato, green pepper and chilli, served with pap

Alina's Oondhingu

Alina Magano Johannes’s Oondhingu is a family dish from Onyaanya, Oshikoto, in northern Namibia: softened dried beef fried with vegetables and served with pap.

Oshikoto
· Meat
finished biltong pâté

Biltong pâté

A cold biltong spread with sour cream, mayonnaise, mustard, lemon and herbs; serve it with crackers, crostini or bread.

South Africa
· Meat
finished whole-muscle biltong
High risk

Biltong

Strips of whole-muscle beef or game seasoned with salt, vinegar, roasted coriander and pepper and air-dried without cooking, sold anywhere from soft and moist to hard and very salty.

South Africa · Traditional method
· Meat
Traditional-style alpaca charqui in irregular dried pieces with bone visible.
Elevated risk

Alpaca charqui

Alpaca charqui is Andean dried meat, made from camelid meat exposed to hot sun by day and frost by night at high altitude, the ancestor of the modern word jerky.

High-altitude Andean puna
Meat
Thin slices of mahogany smoked reindeer meat on a shallow birchwood plate, with a smoked piece behind.
High risk

Suovas

Salted reindeer meat hung in the smoke of a lávvu fire over willow, birch or juniper, then cooled and in some Sámi communities dried outdoors into travelling provisions.

Sápmi · Traditional method
· Meat
A çemen-coated whole Turkish pastırma cut open to reveal dark ruby cured beef, with thin slices beside it.

Pastırma

Dry-cured beef salted, air-dried and often coated with a spice paste called çemen before it is sold whole or sliced; a Turkish cured meat whose preservation rests on salting and drying.

Türkiye · Traditional method
· Meat
Finished droëwors sticks on a wooden board; one cut piece shows the coarse interior, with a few coriander seeds nearby.
High risk

Droëwors

South Africa's dried sausage: seasoned minced meat in narrow casings, dried until it can be eaten without cooking, which makes it a far more demanding product than fresh boerewors.

South Africa · Traditional method
· Meat
Brazilian charque, heavily salted and dried beef with a firm dark red-brown surface and pale fat seams, on a plain cream plate.

Charque

Beef salted heavily and dried into a strongly preserved ingredient that is desalted before it is cooked in stews; a Brazilian form of salt-dried meat that keeps far longer than the lightly salted carne-de-sol.

Brazil · Traditional method
· Meat
Lightly salted Brazilian carne de sol, showing a faintly dried surface and moist red interior on a plain ceramic plate.

Carne-de-sol

Beef given limited salt and partial surface drying, a short-keeping Brazilian meat that is much less durable than fully dried charque and is treated as a cold-chain product.

Brazil · Traditional method
· Meat
Illustrative image of dark smoked kitoza strips on a plain plate; not evidence of a particular batch.
Elevated risk

Kitoza

A documentary account of Malagasy salted meat strips, commonly dried, smoked or both; it does not provide a validated home-preservation recipe.

Madagascar · Traditional method
· Meat
Steamed Norwegian pinnekjøtt lamb ribs with boiled potatoes and kålrotstappe on a plain ceramic plate.
Elevated risk

Norwegian pinnekjøtt

Norwegian Christmas lamb ribs, salted, matured and dried, then soaked and steamed over birch twigs. Smoked and unsmoked versions are both made.

Western Norway (Vestlandet) · Traditional method
· Meat
Thin rosy-red slices of Montréal smoked meat with a visible fat seam and peppered edges on a warm white plate.
High risk

Montréal smoked meat

Montréal smoked meat is a brisket-centred Jewish deli specialty shaped by migration and Montréal's restaurant culture. This entry documents reported commercial traditions and one deli's account; it is not a home-curing method.

Montréal
· Meat
Creamy biltong pasta served in a cast-iron potjie.

Biltong potjie with creamy pasta

Biltong, bacon and vegetables simmer in tomato-herb stock, then join cooked pasta, milk, cream and Cheddar in this outdoor potjie.

South Africa
· Meat
Finished lonzino cured pork loin with its cut end and thin slices on a plain wooden board.
High risk

Lonzino

Documentary account of Italian regional cured-loin traditions, including Tuscan and Marche variations; no home-cure instructions are provided because the published professional methods lack validated safety controls.

San Miniato · Traditional method
· Meat
finished toasted biltong sandwich

Biltong braaibroodjie

Chopped biltong, sweet onion, cream cheese and Cheddar fill bread toasted in a hinged grid over gentle coals, then finished with biltong dust.

South Africa
· Meat
Illustrative category depiction of a whole cured ham; the source does not preserve the exact appearance of Cato's ham.
High risk

Cato’s salted ham

Cato the Elder records a second-century BCE sequence for salting, air-drying, and smoking ham. This historical account is not a validated modern curing protocol.

Historical attestation
· Meat
Illustrative fully cooked pork loin stuffed with Suska sechlońska, served over the documented bean, porcini and fermented cucumber salad; generated serving image, not the cookbook's original photograph.
High risk

Pork loin with suska and bean salad

This Polish competition recipe stuffs pork loin with suska and serves it with a bean salad containing more smoked-and-dried plums.

Poland · Modern adaptation
Meat
Finished glossy smoked kiełbasa lisiecka ring with large ham pieces visible in its sliced cross-section.
High risk

Kiełbasa lisiecka

A protected pork sausage associated with Liszki and Czernichów; its application describes commercial curing and smoking, not a home batch.

Liszki and Czernichów · Traditional method
Meat
Illustrative serving of South Tyrolean Speckknödel, bread dumplings with finished Speck in broth and chives.
Elevated risk

Original Südtiroler Speckknödel

Four-person South Tyrolean bread dumplings with finished Speck, herbs and a broth or soup accompaniment.

South Tyrol / Alto Adige · Modern method
Meat
Austrian Krautsuppe with sliced cabbage, potato and small pieces of smoked pork in a paprika broth, with garlic sour cream served separately.
Elevated risk

Krautsuppe with Geselchtes

A two-portion cabbage soup with onion, potato and finished Geselchtes, served with garlic sour cream.

Austria · Modern method
Meat
Rustic bread topped with apple-horseradish butter and thin slices of Schwarzwälder Schinken.
High risk

Schwarzwälder Schinken Vesper

A regional Vesper preparation pairs bread and protected Schwarzwälder Schinken with apple-horseradish butter. The accepted source gives butter, apple and horseradish amounts, but not the bread or ham quantities.

Black Forest, Baden-Württemberg · Modern method
Meat
Sliced smoked lamb with potatoes in white sauce, peas and pickled red cabbage on a plate
High risk

Hangikjöt with bechamel and potatoes

A six-person Icelandic Lamb serving recipe for deboned hangikjöt with potato bechamel, pickled cabbage, peas and laufabrauð. It cooks the product; it does not smoke or cure it.

Iceland · Modern method
Meat
Golden Norwegian pinnekjøtt potato balls with one cut open to show shredded meat and potato, served with parsley sour-cream dip.
Elevated risk

Pinnekjøtt potato balls

Pinnekjøttboller are potato-and-pinnekjøtt balls coated in breadcrumbs, deep-fried and served with lemon-parsley sour-cream dip.

Norway · Modern adaptation
Meat
A bowl of creamy Finnish cold-smoked reindeer soup topped with reindeer crumble and thyme, served with dark bread.
Elevated risk

Cold-smoked reindeer soup

Kylmäsavuporokeitto is a creamy cold-smoked reindeer soup with onion, stock and cheese, served with bread.

Finland · Modern method
Meat
Illustrative modern plating of Suovas with almond-potato purée, butter-fried savoy cabbage, red-wine and reindeer-stock sauce, and cloudberries, following the Slow Food Sápmi recipe.
Elevated risk

Suovas with savoy cabbage and almond potatoes

Suovas with almond-potato purée pairs pan-fried reindeer meat with buttered savoy cabbage and a reduced red-wine and reindeer-broth sauce.

Swedish Sápmi · Modern adaptation
Meat
cooked masala wors sausages
Elevated risk

Masala wors

South Africa's spiced fresh sausage family, sold as masala, dhania or Punjab wors: cumin, ginger, garlic and chilli in place of the mild coriander-and-clove seasoning of boerewors.

South Africa · Modern method
· Meat