FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Smoked salted and dried foods16
Fermented sausage and meat6
Adjacent and excluded1
Condiments and enzymatic seasonings1
Not yet classified1
Calabrian soppressata is a flattened pork salami seasoned with pepper and wine. This entry documents a modern starter-cultured adaptation, not household instructions; the process lacks matched pathogen-reduction validation.
A documentary account of a modern starter-cultured Fuet formula and its place in Catalan sausage culture. The cited raw-pork process lacks matched safety validation, so this page does not present it as a household recipe.
A family of salted minced-meat sausages fermented in casings, then dried and sometimes smoked. This description is not a validated household method; critical safety limits are not established.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
A Tuscan-style fennel salami made with pork and back fat. Toasted fennel, fennel pollen and Sambuca flavor this starter-cultured preparation.
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.
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.
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.
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.
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.
Norwegian Christmas lamb ribs, salted, matured and dried, then soaked and steamed over birch twigs. Smoked and unsmoked versions are both made.
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.
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.
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.
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.
