FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

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Recipes

17 recipes

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Broad ventricina slices with coarse red pork and irregular pale fat on an ivory plate.
High risk

Ventricina, starter-cultured

A documentary account of a modern ventricina-style salami source and its Abruzzese context. This page provides no preparation directions or validated home process.

Italy · Modern adaptation
Meat
Flattened soppressata section and thin slices on an ivory plate.
High risk

Soppressata di Calabria, starter-cultured

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.

Calabria · Modern adaptation
Meat
A whole Genoa-style dry salami with a cut face and four slices on a warm ivory surface.
High risk

Genoa-style salami, red-wine method

Pork, beef and back fat ferment with a named starter, cure and red wine before the sausages dry in casings. This contemporary formula uses no wood-smoke stage.

Modern method
· Meat
Three lightly dried Maltese sausage links with pale matte casings on an ivory plate.
High risk

Maltese sausage, starter-cultured

A documentary account of Maltese zalzett and a contemporary starter-cultured adaptation. The cited raw-pork method lacks documented validation for pathogen reduction and is not offered as a preparation recipe.

Maltese Islands · Modern adaptation
Meat
Whole slender fuet with a patchy white surface bloom on an ivory platter.
High risk

Fuet, starter-cultured

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.

Catalonia, Spain · Modern adaptation
Meat
Generic dry-cured sausage with a cut face and several slices on an ivory plate; illustrative, not a process validation.
High risk

Fermented dry sausage

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.


· Meat
High risk

Suān zhǎ ròu (酸鲊肉)

A Tujia sour pork preparation documented in southeastern Chongqing. Its rice-flour pork method is distinct from the wider suān ròu forms; a sixth-century pork-zha text is an earlier attestation, not proof of direct continuity.

Southeastern Chongqing · Traditional method
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 documentary image of uncased meat logs in the experiments' reported wrapping contexts; not a validated preparation or ready-to-eat product.
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.

Italy
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
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
AI-generated conceptual still life of separate pilot sauce samples; not a photograph of the MLA P.PSH.1475 prototypes.
High risk

Fermented beef heart and lung sauce

A 2023–2025 proof-of-concept made separate fermented extracts from beef heart and lung with Staphylococcus xylosus and protease. It reports supervised pilot findings, not a validated household method or a blended heart-and-lung formula.

New Zealand · Modern method
Meat
Finocchiona salami section and three slices with irregular pale fat pieces on an ivory plate.
High risk

Finocchiona, starter-cultured

A Tuscan-style fennel salami made with pork and back fat. Toasted fennel, fennel pollen and Sambuca flavor this starter-cultured preparation.

Tuscany, Italy · Modern adaptation
· Meat
An unbranded small Italian cacciatore-style dry-cured salami with pale casing and thin ruby-red slices on a wooden board.
High risk

Cacciatore salami

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.

Lombardy · Traditional method
· 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
Cut saucisson sec and thin slices with pale fat pieces on an ivory plate.
High risk

Saucisson sec, starter-cultured

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.

France · Modern adaptation
· 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