True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Dry sausages, cured hams and other meats that lactic bacteria acidify while they dry.
110 entries listed here, page 1 of 2.
| Ferment | Region | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Alheira | Portugal | 2–8 days | 3.9–4.7 | ||
| Arjia | Kumaon Himalaya, northern India | 15–20 days | |||
| Baranjski kulen PGI | Croatia | 7 days | 18–20 °C | 5.3–5.3 | |
| Biltong | Southern Africa | 8 days | 22.2–25 °C | 1.7–2.7 % | |
| Botillo del Bierzo IGP | Spain | at least 2 days | 10–12 °C | 1.8–2.5 % | |
| Bündnerfleisch IGP | Switzerland | 28 days – 6 months | 1–18 °C | 5.4–6.2 | |
| Capocollo di Calabria DOP | Italy | at least 3.3 months | 14–18 °C | 6 | |
| Ch'arki (charqui, charque) | Peru, Bolivia, Chile and Argentina | 5 days | 20 % | ||
| Chorizo (Spain) and chouriço (Portugal) | Spain and Portugal | at least 21 days | 6–16 °C | 2 % | 5.9 |
| Chorizo de Cantimpalos PGI | Spain | at least 21 days | 6–16 °C | 5–6 | |
| Chorizo Riojano PGI | Spain | 21–28 days | up to 16 °C | 2 % | 5.7–5.8 |
| Chosco de Tineo PGI | Spain | at least 8 days | |||
| Chouriça de carne (Trás-os-Montes and Alentejo) | Portugal | at least 35 days | 4.9–6.1 | ||
| Ciauscolo PGI | Italy | at least 15 days | 8–18 °C | at least 4.8 | |
| Csabai kolbász / Csabai vastagkolbász PGI | Hungary | 28–42 days | 16–18 °C | ||
| Finocchiona IGP | Italy | at least 15 days | 11–18 °C | 2.5–3.5 % | |
| Gornooryahovski sudzhuk PGI | Bulgaria | 10–20 days | 15–18 °C | up to 4.5 % | 5.1–6 |
| Gyulai kolbász / Gyulai pároskolbász PGI | Hungary | 14–16 days | 16–18 °C | ||
| Igunaq | Canadian Arctic | 14–42 days | 2–23 °C | 5.5 | |
| Inuit aged meats and fish (seal, walrus, narwhal, whale, caribou, char) | Canadian Arctic | 14–42 days | 2–23 °C | ||
| Jamma (geema) | India | 15–20 days | |||
| Jinhua ham | China | at least 27 days | 0–15 °C | 10–12 % | |
| Kargyong | Sikkim, Darjeeling hills, Arunachal Pradesh and Ladakh | 10–15 days | 5.3–5.9 | ||
| Khyopeh | India | 4–6 months | 5.9 | ||
| Kilishi | Northern Nigeria, Niger, Cameroon, Chad | 7 h | 29–31 °C | ||
| Koji-cured and koji-aged meats | International | 4 days | 25–33 °C | ||
| Kraški zašink PGI | Slovenia | at least 2.8 months | 10–16 °C | up to 6 % | |
| Landjäger | Switzerland, Germany, Alsace | 24 h – 2 days | up to 2.5 % | 4.8 | |
| Lap cheong (Cantonese sausage) | Southern China | 4–7 days | 50 °C | ||
| Lomo embuchado | Spain | 45 days – 3 months | 12 °C | 2 % | |
| Lovecký salám / Lovecká saláma TSG | Czech Republic and Slovakia | 14 days | 16–27 °C | up to 5.5 | |
| Lucanica di Picerno IGP | Italy | at least 18 days | 13–18 °C | 2–2.5 % | 4.8–5.3 |
| Lukanka Panagyurska TSG | Bulgaria | 2–3 days | 8–24 °C | 2.3 % | |
| Mam (Isan liver sausage) | Thailand | 2–3 days | up to 4.6 | ||
| Meat jiang (肉醬法) and quick meat jiang | Northern China | 14 days | |||
| Mettwurst (raw-fermented forms) | Germany | 28 h | 24 °C | 2.4 % | 5.6–5.6 → 4.74 |
| Naang | Thailand | 5–10 days | 10 % | ||
| Naem | Thailand | 3–5 days | 2–3 % | 4.6 | |
| Nang-khem | Thailand | 2–3 days | |||
| Nem chua | Vietnam | 2–4 days | 4.9 | ||
| Nordhessische Ahle Wurscht g.g.A. | Germany | at least 28 days | |||
| Panxian ham | China | 12 months – 3 years | 20–22 °C | 8 % | |
| Pastırma (Kayseri pastırması, Erzurum pastırması) | Türkiye | 5–7 days | 6–8 % | ||
| Pepperoni (American fermented dry sausage) | United States | 7–9 days | 15 °C | 2.5 % | 5.7 → 5.1 |
| Prleška tünka PGI | Slovenia | at least 30 days | 4–12 °C | 2.4–2.8 % | |
| Ræst kjøt | Faroe Islands | 3–5 months | |||
| Sa-um | India | 2–5 days | 6.6 | ||
| Sai krok Isan | Thailand | 2–3 days | 30–34 °C | 4.4–4.9 | |
| Salam de Sibiu PGI | Romania | at least 2 months | 10–15 °C | up to 5 % | |
| Salama da sugo IGP | Italy | 4–6 months | 2.2–3 % | ||
| Salame (Italian salami family) | Italy | at least 25 days | 12–19 °C | 1.5–3.5 % | 5.2–6.5 |
| Salame Brianza DOP | Italy | at least 14 days | 9–13 °C | at least 5.3 | |
| Salame Cremona IGP | Italy | at least 35 days | 11–16 °C | at least 5.2 | |
| Salame di Varzi DOP | Italy | at least 30 days | 2–2.5 % | ||
| Salame Felino IGP | Italy | at least 25 days | 12–18 °C | 2–2.8 % | at least 5.3 |
| Salame Piacentino DOP | Italy | at least 45 days | 12–19 °C | 1.5–3.5 % | 5.2–6.5 |
| Salame Piemonte IGP | Italy | 10 days – 2.8 months | up to 3 % | at least 5.2 | |
| Salame S. Angelo IGP | Italy | at least 30 days | 2.8–3.2 % | 5.1–6.2 | |
| Salamini italiani alla cacciatora DOP | Italy | at least 10 days | 10–15 °C | at least 5.3 | |
| Salsiccia di Calabria DOP | Italy | at least 30 days | |||
| Satchu | Sikkim | 7–10 days | 5.5 | ||
| Saucisse de Morteau / Jésus de Morteau IGP | France | at least 6 h | up to 40 °C | up to 2.2 % | |
| Saucisson de l'Ardèche IGP | France | 17 days – 2.1 months | at least 2.8 % | ||
| Saucisson de Lacaune / Saucisse de Lacaune IGP | France | 2–5 days | at least 18 °C | up to 3.5 % | at least 5 |
| Saucisson sec | France | 3–8 days | up to 3 % | ||
| Saucisson sec d'Auvergne / Saucisse sèche d'Auvergne IGP | France | 18–42 days | 2.2–3.5 % | at least 5 | |
| Šebreljski želodec PGI | Slovenia | 3–5 months | 10–15 °C | 2.4–2.5 % | |
| Slavonski kulen PGI | Croatia | at least 4.9 months | 14–17 °C | 5.6 → 4.42 | |
| Sobrassada de Mallorca PGI | Spain | up to 6 months | 1.8–2.8 % | up to 4.5 | |
| Som-neua | Thailand | 3–4 days | |||
| Soppressata di Calabria DOP | Italy | at least 45 days | |||
| Sopressa Vicentina DOP | Italy | 2–3.9 months | up to 2.7 % | 5.4–6.2 | |
| Speck (Speck Alto Adige PGI and Tiroler Speck PGI) | South Tyrol | 4.6–7.4 months | 10–16 °C | up to 5 % | |
| Suanrou | China | 30 days – 2 months | 25 °C | 4 % | 5.8 → 4.08 |
| Sucuk | Turkey | 6–20 days | 15–17 °C | 2.5 % | 5.4 |
| Suka ko masu | Nepal and India | 7–10 days | |||
| Súrsaðir hrútspungar (and súrmatur) | Iceland | 3–6 months | 4–4.4 | ||
| Szegedi szalámi / Szegedi téliszalámi PDO | Hungary | 2–3 months | at least 5.6 | ||
| Teewurst / Rügenwalder Teewurst | Germany | 2 days | 5.3–5.5 | ||
| Téliszalámi (Hungarian winter salami) | Hungary | 2–3 months | at least 5.6 |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
