Lamb, barley and cabbage pottage (modern reconstruction)
Lamb shoulder simmered with pearl barley, turnip and leafy cabbage in one pot, a present-day reconstruction built from the animals, grains and vegetables of northern European farming.
Recipes
1504 records with their sources, across 11 categories.
All meat43
Smoked salted and dried foods27
Adjacent and excluded13
Condiments and enzymatic seasonings2
Fermented sausage and meat1
Smoked salted and dried foods27Adjacent and excluded13Condiments and enzymatic seasonings2Fermented sausage and meat1Filtered to
Recipes
Sosaties
Cape skewers of marinated lamb or mutton threaded with onion, fat or dried fruit and grilled, their marinade balancing curry spice against vinegar or tamarind and something sweet.
Pansuh (Iban bamboo cooking)
Manuk pansuh is Iban chicken cooked slowly inside a fresh bamboo tube with aromatics and leafy greens. The bamboo holds the food and shapes the steamy, fragrant cooking environment; recipes vary by household and locality.
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.
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.
Tassal-inspired grilled coriander beef
Beef rump takes vinegar, toasted coriander and pepper from the flavour family of tassal, then meets a thermometer-checked braai fire as a fresh-cooked meal.
Salt beef with green peppercorn and mustard sauce
A Karoo-style festive dish of already cured salt beef simmered with vegetables and aromatics, served with a cream sauce of brined green peppercorns and wholegrain mustard.
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.
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.
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.
High risk
Casingless salame
A documentary account of two modern Italian-language home-video experiments in salame without casings. Neither video establishes a safe preparation method or a ready-to-eat product.
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.
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.
Boerewors and chickpea stew
Lesego Semenya’s contemporary South African stew combines browned boerewors, chickpeas, tomato, spinach and warm spices.
Elevated risk
Ragu alla bolognese
Ragu alla bolognese is a slow-cooked meat sauce of minced beef and a little pork, cooked with soffritto, white wine, milk and a little tomato, served with fresh tagliatelle in Bologna.
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.
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.
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.
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.
Elevated risk
Boerewors
A coarse South African farmhouse sausage of beef with pork or mutton fat, defined by its coriander seasoning and cooked fresh over coals rather than preserved.
Hakka sour plum duck
A whole duck braised on onions with pickled plums and Chinese plum sauce until the sauce turns into a thick onion marmalade, a Hakka family dish for Chinese New Year.
Elevated risk
Confit
Meat salted, slowly cooked in its own fat and kept under a covering of that fat. The fat cap limits air but does not acidify or sterilise, so home confit needs refrigeration or freezing.
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.
Elevated risk
Shuwa
Omani celebration dish of spiced meat wrapped in leaves, sewn into palm-fibre bags and cooked in a sealed pit of embers for up to a day.
Biltong pâté
A cold biltong spread with sour cream, mayonnaise, mustard, lemon and herbs; serve it with crackers, crostini or bread.
Bidus (Sámi reindeer stew)
Ann-Kristine Bongo's four-serving bidus from Sami Siida in Alta is a contemporary, festive reindeer stew simmered with onion, carrots and potatoes.
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.
Portable soup
Meat stock simmered, strained and reduced until a gelatin-rich mass sets, then dried into solid cakes that dissolve in water; a concentrated provision of the early modern naval period.
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.
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.
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.
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.
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.
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.
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.
Elevated risk
Skilpadjies
South African braai parcels of seasoned lamb liver wrapped in caul fat (netvet), which crisps and renders as the filling cooks.
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.
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.
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.
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.
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.
High risk
Kiełbasa lisiecka
A protected pork sausage associated with Liszki and Czernichów; its application describes commercial curing and smoking, not a home batch.
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.