FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All meat19Smoked salted and dried foods13Fermented sausage and meat3Adjacent and excluded1Not yet classified1Vegetable lactic1
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Recipes

19 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 documentary image of maize-coated, smoke-dried Pitina-inspired pork-and-lamb balls described in the cited home video; not a validated product, safe-to-eat endpoint, or Pitina IGP item.
High risk

Pitina-inspired pork and lamb meatballs

Small maize-coated meatballs in a modern pork-and-lamb variant associated with Pitina; this is a documentary account, not a validated method or a claim of Pitina IGP.

Friuli Venezia Giulia
Meat
Thai Naem portions wrapped in banana leaves, one parcel partly open to show the dense pale pinkish-beige pork-and-rind mixture.
High risk

Naem

Naem is a Thai sour pork preparation made with minced pork, rind or ear, glutinous rice, garlic and salt. Its documented room-temperature method has no validated food-safety endpoint.

Thailand
· Meat
Illustrative finished Baranjski kulen sausage, a dark brown oval casing cut to show a compact red interior, with slices on a wooden board.
High risk

Baranjski kulen

Baranjski kulen is a Croatian protected fermented pork sausage seasoned with sweet and hot paprika, garlic and white pepper, stuffed into a pig’s caecum called katica, cold-smoked and matured.

Baranja
· 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
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
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
A browned lamb roulade filled with Oscypek beside a fully cooked zander roulade with smoked plum, wheat groats with sausage and onion, asparagus and sour cherry sauce.
High risk

Lamb and zander with Oscypek and suska

A student cookbook pairs lamb stuffed with Oscypek and zander with suska, then serves wheat groats with a small amount of kiełbasa lisiecka.

Poland · Modern adaptation
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
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
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
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