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Dry sausages, cured hams and other meats that lactic bacteria acidify while they dry.
110 entries listed here, page 2 of 2.
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called agos-os.
Agos-os is a fermented pork product of Samar and Leyte in the eastern Visayas, made from ground pig's head mixed with sweet potato. It appears in reviews of Philippine fermented foods only as a source of lactic acid bacteria, and no description of how it is made was found.
Also called androlla.
Androlla is a smoked, semi-dry pork sausage of north-west Spain made from rib meat and pork skin seasoned with garlic, oregano, white wine and paprika. No sugar is added, so the lactic fermentation is weak. One study followed it through 42 days of ripening, and it is eaten cooked, often with boiled potatoes.
Safety: Androlla is usually cooked before eating. In one study no sample exceeded the 5 µg/kg limit for benzo[a]pyrene in smoked meat.
Also called 肉干, bah-koaⁿ (Hokkien), bakkwa, rougan, dried meat (Hong Kong).
Sliced or minced pork is seasoned with sugar, salt, soy sauce and spices, spread thin, dried and then grilled over charcoal, gas or electric heat into sweet, glossy sheets. Bak kwa is not fermented; soy sauce is its only fermented ingredient. It is a sweet-cured, dried and grilled meat.
Safety: Grilling raises polycyclic aromatic hydrocarbons. Hong Kong's food authority found thin grilled dried meat higher in these than barbecued pork cooked the same way, and advises makers to prefer electric grilling to gas.
Also called burong kalabaw, burong kalabi.
Burong kalabaw is a Luzon ferment of ground carabao (water buffalo) meat mixed with cooked rice and salt, left to sour like other Philippine buro.
Safety: No source we read gives a tested salt level, time or temperature for this ferment, so this page is not a recipe to follow. It sours raw ground meat with rice and salt. CDC names homemade foods that are improperly preserved or fermented as common sources of botulism, and says not to eat food if you do not know whether it was safely fermented. Ground meat should be cooked to at least 71 °C, the USDA figure CDC gives against Toxoplasma. That figure is for the parasite, not for botulinum toxin.
Also called chartayshya, sukha sikhar (Western Nepal).
Chartayshya is dried goat meat (chevon) of the Kumaon Himalaya, cooked as a curry. It is a dried and smoked meat rather than a sausage, yet lactic acid bacteria are its main microbes, at about 6.9 log cfu/g.
Also called chilu, stored animal fat in sheep stomach.
Chilu is stored animal fat of the Sikkim and Tibetan highlands. Fat from a freshly slaughtered yak, cow or sheep is kneaded, pressed into a cleaned sheep stomach, weighted under stones and hung in the house, where it keeps for a year or more and is used instead of cooking oil. It is a ripened fat, and no study of its microbes or chemistry was found.
Also called (Yup'ik and Iñupiaq names not found this round), aged seal flipper.
Fermented seal flipper is a traditional Alaska Native food in which seal flippers are aged until the skin and hair slip, then eaten. Alaska health authorities note that such aged sea-mammal foods are not truly fermented, since there is too little sugar to make acid and the pH stays neutral; the change is putrefaction. Seal foods, including seal oil, are the foods most often implicated in Alaska botulism outbreaks. Across all foods, most of those outbreaks are type E.
Safety: Seal foods, including seal oil, were implicated in 54 of 141 confirmed Alaska botulism outbreaks in 1950–2010. Alaska guidance advises using traditional methods rather than sealed plastic or glass, ageing food cold (ideally below 2 °C), and cooking aged foods before eating, since heat destroys the toxin. The same guide says traditional preparation practices will not always prevent toxin production. CDC says to boil all home-fermented Alaska Native foods for 10 minutes before eating them, adding 1 minute for each additional 1,000 feet of elevation. CDC also says you cannot see, smell or taste the toxin, that even a small taste of food containing it can be deadly, and to throw the food out when in doubt.
Also called garnatálg.
Garnatálg is a Faroese food made from the tallow around a sheep's left colon (garnmørur). The fat is formed into a large oval lump and air-dried, then sliced and melted in a pan to serve with ræstur fiskur, the Faroese wind-dried fermented fish. No study gives its drying time or microbes.
Also called kheuri, khyabo (the sheep stomach).
Kheuri is a Sikkim meat product of yak or beef, chopped with its intestine and fat, stuffed and pressed into a cleaned sheep stomach and hung in the open air for one to two months. Its making is recorded only in field surveys, and no study has measured its acidity or microbes.
Safety: In the recorded method the filled stomach hangs in open air for one to two months, and no source we read gives an acid, salt or temperature figure for it. In a 2021 study of other traditional Sikkim meats, 6 of 27 household samples tested positive by ELISA, all of them kargyong or satchu, for Salmonella or for staphylococcal or Bacillus enterotoxins. The khyopeh samples, salted yak meat and innards hung in a rumen above an oven for 4–6 months, tested negative. No study we read tested kheuri.
Also called kiviaq (Greenlandic), Kiviak.
Kiviaq is an Inughuit food of northwest Greenland. In spring, freshly caught little auks are stuffed whole, feathers and all, into a fresh seal pelt that keeps its blubber; the air is pressed out, the skin is sewn shut and it ferments in a rock cache. It is eaten mainly at celebrations.
Safety: This page records a traditional practice; it is not a recipe to follow. The airtight pelt allows Clostridium botulinum to grow, and no source here names anything in the method that stops it. In 2013 a kiviaq in Siorapaluk caused foodborne botulism (toxin type E); two people died. That kiviaq was reported to have been made from larger birds (eiders or thick-billed murres), which need a longer fermentation, and it was stored in a plastic bag after opening. Those details do not show that other kiviaq is safe, and the sources give no temperature, salt or pH that controls the risk. The toxin cannot be seen, smelled or tasted, and even a small taste can be deadly (CDC).
Also called Llonganissa de Vic, Salchichón de Vic.
Llonganissa de Vic is a Catalan dry sausage of lean pork, fat, salt, sugar and black pepper, with no paprika. The mix is minced, macerated, stuffed into natural casings and cured for at least 30 or 45 days by size. A whitish mould from the plain's damp, foggy air covers it and turns purplish-brown with time.
Safety: The specification sets a finished water activity below 0.92 and a pH of 5.0 to 6.7; the sausage is eaten without cooking. It is raw pork, and CDC says curing, drying or smoking alone does not consistently kill Trichinella worms. Oregon's rules for shops making dry sausage require certified trichina-free pork, a commercial starter, a pH test and a water-activity test on each batch, and a process shown to cut E. coli O157:H7 by 5 log. This page describes commercial production under a specification; it is not a tested home recipe.
Also called longganisa, longaniza, langgonisa.
Longganisa is the Philippine family of sausages, mostly pork, seasoned with garlic, pepper, salt, saltpetre, brown sugar and vinegar. Most are fresh or smoked and are classed as sweet (hamonado) or garlicky (de recado). The source read describes no fermentation, so this is a boundary entry.
Safety: Fresh longganisa is raw pork, so cook it through and check it with a food thermometer. CDC says curing, drying or smoking alone does not consistently kill Trichinella worms, so smoked links need the same cooking. Saltpetre is a nitrate curing salt. No source here gives a safe amount, so this page gives none and is not a recipe.
Also called مريس, miriss, fermented fat sheath.
Miriss is a Sudanese fermented product made from the fat sheath (omentum) of slaughtered animals and used to flavour sauces. A 2022 sequencing study of samples from Sudanese homes and open-air markets in Khartoum and Omdurman found Bacteroides and Lysinibacillus most abundant, with fly-larva-associated bacteria in some samples. No source gives its making times or conditions.
Safety: Open-air handling lets in outside microbes; fly-larva-associated bacteria were found in some samples.
Also called مصران, musran, fermented intestine.
Musran is fermented animal intestine from Sudan, used in stews. Dirar describes Sudanese sausages and fermented, sun-dried products made from many parts of the slaughtered animal, including the gut. A 2022 sequencing study found Escherichia-Shigella the most abundant bacterium in musran samples.
Safety: Escherichia-Shigella, a group that can cause dysentery, was the most abundant bacterium in the samples.
Also called ni'owuru, ni’owuru.
Ni'owuru is a Nias way of keeping pork by salting it. Slices of pork, often the share of pork left over from a feast, are soaked in salted water for 8 to 12 hours or more and stored; the meat turns a little hard and dry and very salty. It is a salt cure, a boundary entry with no fermentation recorded.
Safety: The source gives no brine strength, yet says the meat keeps for months or even years, so do not copy this as a long-keeping method. WHO says homemade preserved foods are a common source of botulism, and lists meat products such as ham among the foods where botulinum toxin has been found.
Also called Prosciutto di Faeto.
Prosciutto di Faeto is a ham named for Faeto in Apulia, listed by the Italian state as a traditional agri-food product (PAT) of the Puglia region. The only source found is the list itself, so no salting or curing times are documented here.
Also called ræst grind, ræstur fuglur.
Ræst grind is pilot whale meat that is hung unsalted in the Faroese wind until it is half-dried and fermented, the same way as ræst mutton, fish and bird meat. A physician in 1846 called this stage "half rotten". Today pilot whale meat is mostly eaten dried or cooked, and Faroese health advisories limit or advise against eating it because of mercury and PCBs.
Safety: This page records a past practice; it is not a method to follow. The meat is unsalted and half-dried, and Panum in 1846 described it as half rotten, with a mouldy look and maggots not infrequent. Pilot whale meat and blubber carry mercury and PCBs. In 2008 the Faroese Chief Medical Officer advised that pilot whale meat was no longer fit for human consumption; in 2011 the Faroese Food and Veterinary Authority, which did not support that advice, advised that a 70-kg person could eat 250 g once a month. Poorly made wind-dried meat also carries a botulism risk. In Alaska, where sea mammal foods age at neutral pH, whale was implicated in 15 of 141 confirmed botulism outbreaks from 1950 to 2010, and that toxin can be deadly.
Also called Salam de Nădlac, Nadlacká saláma, Nădlac salami, Nădlac dry sausage.
Salam de Nădlac is a smoked, dried salami of pork and beef with bacon fat, paprika, caraway, pepper and garlic, made at home by the Slovak families of Nădlac in western Romania. Makers say it is best made in November or December and is ready after 60 to 90 days. Romania's agriculture ministry has started registering the name under an EU quality scheme.
Safety: Curing, drying and smoking alone do not consistently kill Trichinella worms in pork (CDC). Freezing pork less than 6 inches thick for 20 days at 5 °F (-15 °C) kills any worms. CDC tells people who are pregnant, 65 or older or have a weakened immune system to avoid unheated fermented or dry sausages, or to heat them until steaming hot.
Also called σαλάμι αέρος, Greek dry salami.
Salami aeros, "air salami", is the Greek name for dry fermented salami. Traditional batches are made without starter cultures and ferment with the wild lactic bacteria and staphylococci of the meat while humidity is lowered slowly. In one industrial study they finished at pH 5.0–5.2 with 27.7–30.3 % water.
Safety: In one study of four starter-free industrial batches, Listeria spp. present in the fresh mix were gone by the end of fermentation, and the salami was substantially free of sulfite-reducing clostridia and coagulase-positive staphylococci. A slow fall in humidity prevented batches that acidified too little. Those were industrial batches, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Also called شرموط, sharmout, sharmoot.
Shermout is Sudan's dried beef, made by drying strips of meat in the sun. It is a drying cure rather than a true ferment. In a 1989 study, staphylococci and Enterobacteriaceae led the flora of the dried meat at first, and micrococci and bacilli later in storage.
Safety: A 1989 study counted total bacteria, spores, yeasts and moulds and Staphylococcus aureus and tested for Clostridium perfringens; it judged the traditionally made product less microbiologically acceptable than a pre-cooked, ground version made in the laboratory.
Also called siraw, silaw, 喜烙, 希撈, 醃豬肉.
Siraw is the salted pork of the Amis people of eastern Taiwan. Pork pieces are rubbed and kneaded with salt, sealed in a jar and left to cure; some makers drain and resalt it over months, and some add millet wine or cooked rice for a sour note. It is usually cooked before eating.
Safety: Home-salted raw meat sealed in a jar is a botulism risk. Taiwan's health authority advises against curing raw meat at home or making sealed low-acid foods (pH 4.6 or above), and advises heating such foods before eating. WHO says boiling destroys the toxin, for example over 85 °C at the core for 5 minutes or longer, while the spores survive heat.
Also called ส้มตีนวัว, Son-dteen-wooa-pasom-pak, salty and sour fermented ox hoof and hock.
Som-dteen-wooa is a salty, sour home pickle from northeast Thailand made from ox hooves and hocks. The hooves are cleaned, boiled soft and cut small, then mixed with cabbage and green garlic, sugar and a little cooked glutinous rice and left to sour for one to two days. It keeps about a week in a refrigerator.
Safety: The meat is boiled before fermenting. The database says to keep it in a refrigerator for up to a week; without refrigeration it sours quickly. The method leaves the boiled meat to ferment for 1–2 days and gives no salt or acidity figure. The CDC says bacteria multiply rapidly between 40 °F and 140 °F (about 4 °C and 60 °C), and perishable food such as cooked meat should not be left out for more than 2 hours, or 1 hour above 90 °F (about 32 °C).
Also called thịt chua, thịt chua Thanh Sơn, Muong sour pork.
Thịt chua is the sour pork of the Mường of Thanh Sơn in Phú Thọ. Thin slices of pork are seasoned with salt and tossed in thính, a roasted, finely ground flour of maize, rice and mung bean, then packed into bamboo tubes lined and capped with guava leaves and left to sour for 4–7 days. No scientific study of it was found.
Safety: This page records a practice; it is not a method to follow. The source describes raw pork sliced, packed and soured with no cooking step, and no study we found measures its pH, salt or pathogens. Raw pork can carry Trichinella worms. In northern Vietnam, five documented outbreaks among people who ate raw pork caused 126 confirmed cases and 8 deaths, and fermented nem chua from a wild boar was among the sources of one of them. CDC says curing, drying or smoking alone does not reliably kill the worms. Cook it through before eating.
Also called tmmyan, 咑瑪糆, Atayal fermented pork, 泰雅醃肉 (Atayal cured meat).
Tmmyan is the Atayal people's sour, salty pork. Pork belly is mixed with salt and half-cooked foxtail millet, packed tightly into a jar and left in a cool place for 7 to 10 days, longer in winter, while the starch in the millet sours the meat. It is eaten as it is, or boiled, grilled or stir-fried.
Safety: This page records a practice; it is not a recipe to follow. Tmmyan is raw pork packed tight in a jar at room temperature, and home-cured raw meat sealed this way is a botulism risk. Taiwan's health authority advises against curing raw meat at home, warns that a ready-to-eat salt-cured folk food (肉酉圭) often causes poisoning when made carelessly, and advises heating such foods before eating, because ordinary cooking destroys the toxin. Eating it uncooked removes that protection. The only process figures come from two primary-school science projects. They tracked pH and plate counts, not botulinum toxin, and the pH was still 4.9 on day 4 and fell to 3.8–4.2 in the last readings. One found it kept more than 50 days at room temperature with 6 % salt or more, and spoiled with under 4 %. That is keeping quality and does not show the food is safe.
Also called tung lò mò, tung lamaow, tongmo, Cham beef sausage, lạp xưởng bò Chăm.
Tung lò mò is a Cham beef sausage from An Giang. Fresh beef and beef fat, eight parts to two, are seasoned with pepper and garlic, stuffed into salted, cleaned beef intestine, tied into short links and dried in the sun for about three days, which gives a mild sourness. It is grilled over charcoal before eating.
Safety: This is raw beef dried in the sun. The one source gives no salt, acid or temperature limit, and says the sausage spoils easily if it is not stored properly. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled, and it does not recommend homemade sausage that is not fully cooked. Treat the sun-drying here as a record, not a home method. Cook the sausage through, but the FDA says these toxins might not be destroyed by cooking.
Also called urutan, Balinese fermented sausage.
Urutan is Bali's dry fermented sausage of lean pork and spices. Unlike European dry sausages it ferments in warm conditions, at about 25 °C at night and up to about 50 °C during sun drying. In a study with starter cultures, Lactobacillus plantarum led the first 48 hours and pediococci took over later.
Safety: This page records a practice; it is not a method to follow. In the starter-culture study the paired lactic strains removed Enterobacteriaceae within 24 hours, but that was a trial with added starters and does not show the traditional sausage is safe. No source read gives the pH or salt of traditional urutan. It is raw pork held at about 25–50 °C, inside the range where CDC says bacteria multiply quickly. Raw pork can also carry Trichinella worms, and CDC says curing, drying or smoking alone does not reliably kill them. Cook it through before eating.
Also called ဝက်သားချဉ်, wettha chin, fermented minced pork and rice.
Wet-tha chin, literally "sour pork", is a Burmese fermented food of minced pork and rice. The only source found is a dictionary entry, so its method, salt level and fermenting time are not documented here.
Safety: A fermented raw pork product; no source we read gives its pH, salt or keeping conditions, so this page is not a method to follow. Raw pork can carry Trichinella worms and pork tapeworm. CDC says curing, drying or smoking alone does not reliably kill the worms, and no source we read shows that souring does. WHO says eating raw or undercooked infected pork passes on the tapeworm. Cook it through before eating.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
