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

77 recipes

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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
Fully cooked lamb-liver skilpadjies wrapped in crisp caul fat, served with grilled lemon on warm ivory.
Elevated risk

Skilpadjies

South African braai parcels of seasoned lamb liver wrapped in caul fat (netvet), which crisps and renders as the filling cooks.

South Africa
Meat
finished boerewors roll with tomato and onion

Boerie roll

A South African boerie roll puts fully cooked boerewors in a soft bread roll and tops it with warm tomato-and-onion smoor.

South Africa · Traditional method
· 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
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
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
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
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
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
Creamy Valašská kyselica with sauerkraut strands and chopped smoked meat from the Czech Radio recipe
Elevated risk

Tradiční valašská kyselica

A Valašsko sauerkraut soup with smoked bones, cream and seasonings. The meat is simmered, removed from the bone and returned to the soup after frying with onion.

Valašsko (Moravian Wallachia) · 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