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Meat from India
Sa-um is fermented pork fat from Mizoram. Pig caul fat is minced, boiled with a little water for about 15 minutes, packed into a dry bottle gourd and left 3 to 5 days in the winter sun, or 2 to 3 days beside the cooking stove in the monsoon. It turns into a semi-dry, gummy, spongy fat with a distinct astringency.
| Pig caul fat | From the butcher within 6 h of slaughter; subcutaneous fat when caul fat is not available[demandal2018] |
| Water | A minimum amount, boiled off during rendering[demandal2018] |
| Dry bottle gourd (um) | The ripening container (Lagenaria siceraria)[demandal2018][lalrohlui2021] |
| Starter | none added (the study says no starter culture is inoculated for sa-um) |
Total time across the recorded steps: 2 days – 5 days
What changes: Fresh caul fat from the butcher is minced
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sa-um is fermented pork fat from Mizoram. Pig caul fat is minced, boiled with a little water for about 15 minutes, packed into a dry bottle gourd and left 3 to 5 days in the winter sun, or 2 to 3 days beside the cooking stove in the monsoon. It turns into a semi-dry, gummy, spongy fat with a distinct astringency. Made in 4 steps over 2 days – 5 days. The longest step, ripen in the sun or by the stove, takes 2–5 days (De Mandal S 2018). Kocuria, Lactobacillus, Bacillus coagulans, Collinsella and Coprococcus, the genera the authors name as possibly involved in the fermentation does most of the fermenting.
| Main step | 2–5 daysReported[demandal2018] | Ripen in the sun or by the stove |
|---|---|---|
| Acidity | pH 6.6Measured[demandal2018] | Ripen in the sun or by the stove |
Sa-um is rendered fat ripened briefly in a gourd; it barely acidifies (pH 6.6) and is mostly a dehydrated fat. Faroese garnatálg, another fat-only ferment, is sheep gut fat air-dried and ripened in a wind-swept shed.
Sa-um barely acidifies. Its bacteria are dominated by Clostridium, including C. tetani and C. perfringens, and the study predicted antibiotic-resistance and pro-inflammatory genes. A case-control study in Mizoram linked sa-um eating with type 2 diabetes (odds ratio 18.98), an association, not proof of cause. A 2025 Mizoram diet review also lists sa-um among traditional foods linked to stomach carcinoma and type 2 diabetes.
Hazards the sources name: Clostridium tetani (21.29 %, the top OTU in genus Clostridium) and C. perfringens (0.31 %); Clostridium was the largest genus (7.61 %).
Every number is labelled with how it is known. How this atlas is made
Eaten in Northeast India for several decades (De Mandal et al. 2018).
