FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All meat11Smoked salted and dried foods8Fermented sausage and meat2Not yet classified1
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Recipes

11 recipes

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Illustrative serving of se’i sapi: reddish-brown smoked beef strips with steamed rice, cooked greens and sambal.
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.

Rote Ndao · Traditional method
· 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
Illustrative serving still life of a whole rounded bone-in Presunto de Barroso-style ham and thin slices with deep red meat and pale fat; no producer or certification is implied.
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.

Barroso · Traditional method
· 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 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
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
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
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
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