FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All meat30Smoked salted and dried foods14Adjacent and excluded11Condiments and enzymatic seasonings2Fermented sausage and meat1Garum and fish sauces1Vegetable lactic1
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Recipes

30 recipes

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Modern lamb, pearl barley, turnip and cabbage pottage reconstruction served in a stoneware bowl.

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.

Denmark · Modern method
· Meat
Cape-style lamb sosaties: grilled lamb cubes on skewers with dried apricot and onion.

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.

South Africa · Traditional method
· Meat
Manuk pansuh, cooked chicken with tapioca leaves and aromatics presented in an opened bamboo section, with rice alongside.

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.

Sarawak
Meat
Charcoal-grilled beef strips seasoned with toasted coriander and black pepper, served with onion relish and bread.

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.

South Africa
· Meat
cooked braaiwors sausages
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.

South Africa · Modern method
· Meat
finished boerewors and chickpea stew

Boerewors and chickpea stew

Lesego Semenya’s contemporary South African stew combines browned boerewors, chickpeas, tomato, spinach and warm spices.

South Africa · Traditional method
· Meat
Photograph of Ragu alla bolognese.
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.

Imola
· Meat
A New York deli pastrami sandwich on rye, piled with pink-red smoked beef and served with mustard.
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.

New York City
· Meat
Illustrative still life of a compact, crumbly dried-meat-and-fat mixture with a few dried berries on a plain dish; it does not represent a specific historical batch or preparation method.
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.

North America
Meat
Small dark brown pieces of Somali muqmad (oodkac), the dried and fried preserved meat, lightly coated with rendered fat in a plain glass bowl.

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.

Somalia
Meat
boerewors cooking on grill
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.

South Africa · Traditional method
· Meat
Photograph of Shuwa.
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.

Al Kharasen near Nizwa · Traditional method
· Meat
A bowl of contemporary Sámi bidus, a reindeer stew with potatoes and carrots.

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.

Alta · Traditional method
· Meat
Photograph of Portable soup.

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.

Europe · Traditional method
· Meat
A small pool of glossy amber-brown meat-trim koji garum in a plain tasting dish, with an unlabelled glass cruet behind it.
High risk

Meat-trim koji garum

Meat-trim koji garum is a savoury liquid seasoning made by holding meat scraps with rice koji, salt and water at steady warmth before straining the mash.

Czechia · Modern 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
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
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