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

13 recipes

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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
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
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
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
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 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