Meat

Also called Salame Piemonte.

soft salame ≥ 300 g, ruby red

1. Rest cuts in ventilated cold rooms for initial dehydration
2. Mince through 8-10 mm plates; knead under vacuum
3. Stuff natural casing; tie
4. Hot drying
5. Mature10-50 days (40-70 mm diameter); 21-84 days (71-90 mm)

• Qualigeo, Salame Piemonte IGP, https://www.qualigeo.eu/prodotto/salame-piemonte-igp/

Also called Salame Sant'Angelo.

200 g-3.5 kg; ruby red with white fat

1. Cut by knife tip or 12 mm square cuber
2. Stuff natural pig intestine; tie
3. Mature in rooms ventilated with outside airminimum 30, 50 or 60 days by type

• Qualigeo, Salame S. Angelo IGP, https://www.qualigeo.eu/prodotto/salame-s-angelo-igp/

Also called σαλάμι αέρος, Greek air-dried salami.

spontaneously fermented air-dried salami (about 10,000 t a year), often rated above starter-culture versions

• Wikipedia, Salami

Also called Salsiccia di Calabria, salsiccia (dry-cured form).

dry chain sausage; piccante version saltier

1. Grind and mix
2. Stuff natural pig casing; prick; braid into a chain (catenella) or tie in a U
3. Mature naturally≥ 30 days

• Qualigeo, Salsiccia di Calabria DOP, https://www.qualigeo.eu/prodotto/salsiccia-di-calabria-dop/

Also called satchu, yak satchu, lang satchu, Himalayan dried meat strands.

dried meat strands, soaked, then fried in butter with garlic, ginger and chilli; eaten with thukpa or potatoes

1. Slice meat into strands 60-90 cm long; rub with turmeric, oil or butter and salt
2. Hang on bamboo strips in an open corridor, or above the kitchen oven to smoke10–15 days

Safety: 2021 study: Bacillus enterotoxin and Salmonella enterica in some satchu samples.

• Rai et al. 2009; Rai et al. 2010; Bhutia et al. 2021 (as kargyong)
• Rai A.K., Tamang J.P., Prevalence of Staphylococcus and Micrococcus in traditionally prepared meat products, J. Sci. Ind. Res. 2017, https://dspace.cus.ac.in/jspui/handle/1/6005

Also called Saucisse de Morteau, Jésus de Morteau.

amber smoked sausage, cooked before eating; raw product moisture (defatted) ≤ 75%

1. Coarse mince; stuff natural casings
2. Smoke with sawdust and resinous wood

• Single document, OJ C 315, 23.12.2009 (CELEX 52009XC1223(01)), via publications.europa.eu

Also called Saucisson de l'Ardèche, saucisse sèche, petit chaudin, chaudin, gros chaudin, rosette.

dry sausage in forms named by casing

1. Pre-salt pieces before or after chopping≥ 24 h
2. Rest, chop (grain size follows diameter), stuff natural casings from every part of the pig gut
3. Heat treatment (étuvage), then ageing/dryingminimum set by weight, diameter and casing texture (table in the specification)

• Single document, OJ C 2010 (CELEX 52010XC0914(03)) and amendment OJ C 2015 (CELEX 52015XC1229(02)), via publications.europa.eu

Also called Saucisson de Lacaune, Saucisse de Lacaune.

lean mountain dry sausage

1. Select cuts (frozen meat ≤ 4 months at ≤ -18 °C allowed)
2. Heat curing ('oven fermentation') and drying≥ 10 days (dried sausage) or ≥ 18 days (other products)

• Single document, OJ C 2015 (CELEX 52015XC0429(04)), via publications.europa.eu

Also called Saucisson sec d'Auvergne, Saucisse sèche d'Auvergne.

lean, garlicky, unsmoked dry sausage

1. Mix lean-rich batter with garlic; stuff natural or collagen casing
2. Ferment, then dry; not smoked, no herb coatingsaucisson: ≥ 21 days (200-400 g, large intestine), ≥ 28 days (400-800 g), ≥ 42 days (> 800 g or straight forms); saucisse: ≥ 18 days (horseshoe 200-350 g), ≥ 28 days (coils and straight)

• Single document, OJ C 2016 (CELEX 52016XC0504(02)), via publications.europa.eu

Also called Šebreljski želodec, Šebrelje stomach.

flat sausage 0.8-2 kg; smoke and spice aroma

1. Fill bladder, rectum or artificial casing
2. Drain and pressup to 10 days
3. Cold-smokeup to 2 days
4. Dry3-5 months natural; ≥ 100 days air-conditioned

• Single document, OJ C 45, 12.2.2011 (CELEX 52011XC0212(04)), via publications.europa.eu

Also called شرموط, sharmout, Sudanese air-dried meat.

dried meat stored for Ramadan and travel; Sami et al. class it with Sudan's fermented foods, but the process is mainly drying

1. Cut long strips, sun- and air-dry

• Sami et al. 2022
• African Arguments, Can Sudan's dried meat delicacy escape the suitcase, 2026, https://africanarguments.org/2026/06/can-sudans-dried-meat-delicacy-escape-the-suitcase-and-conquer-new-markets/

Also called siraw, silaw, 喜烙, 希撈, 醃豬肉.

salty, sometimes sour pork, usually cooked before eating

1. Rub pork with salt; knead
2. Seal in a jara few days to about a week (short form)
3. Drain blood and juices; resalt if needed; return to jarrepeated over several months for the strong form
4. Optional — add millet wine and seal about a month, or add cooked rice after fermentation for a sour lactic note (Chihshang, Guanshan, Luye)

Safety: Hualien DARES notes botulism risk is low at ~12% salt when the first salting is prompt and even.

• Hualien District Agricultural Research and Extension Station, Siraw participatory study (via search summary)
• Wikipedia, Siraw/Silaw (article now 404; via search summary)
• Tmmyan sterilisation study abstract (via search summary)

Also called Slavonski kulen, kulin.

studies: mature pH 5.40-5.49 and aw 0.78-0.80 (2005); pH 5.37 ± 0.23, aw 0.82 ± 0.02 (12 small producers)

1. Stuff into caecum
2. Fermentation, cold smoking, drying, maturation in sequenceat least 150 days in total

• EU publication of the Slavonski kulen PGI application (via search summary), https://www.dfat.gov.au/sites/default/files/106f.pdf
• Journal of Meat Technology / Hrčak papers on kulen (abstracts via search)

Also called Sobrassada de Mallorca, Sobrassada de Mallorca de porc negre, sobrasada, soubressade.

soft, spreadable raw-cured paprika sausage; ~578 kcal/100 g

1. Mince finely; mix with paprika, salt and pepper
2. Stuff (casing size sets curing time)
3. Cure in drying roomsa few weeks to months by size

• Biochemical composition ... of Sobrassada de Mallorca, Foods 13:761, 2024, PMC10930987
• MAPA, Lisbon certificate GI-1199 (via search)

Also called ส้มตีนวัว, sour fermented ox hoof.

sour-salty gelatinous meat and vegetable pickle; refrigerate, keeps 1 week

1. Singe, scrape, brine-wash, debone and boil hooves; cut small
2. Make vegetable mix (cabbage:green garlic about 1:1) with sugar, MSG, sticky rice
3. Combine and ferment in a bowl1-2 days

• JIRCAS, Som-dteen-wooa, https://www.jircas.go.jp/en/database/thaifermented/som-dteen-wooa

Also called ส้มเนื้อ, naem-neua, sour fermented beef.

reddish-brown sour paste eaten raw with garlic and chilli; keeps 1-2 weeks

1. Mix beef with salt 4-5:1, add cooked rice
2. Wrap tightly in banana leaves (or bowl under cloth), room temperature3-4 days

Safety: raw beef ferment; parasite and pathogen risk when eaten uncooked (general food-safety knowledge)

• JIRCAS, Som-neua, https://www.jircas.go.jp/en/database/thaifermented/som-neua

Also called Soprèssa Vicentina.

protein ≥ 15%, fat 30-43%, ash 3.5-5%, moisture < 55%, pH 5.4-6.2

1. Chill half-carcasses≥ 24 h
2. Mince (6-7 mm plate) and mix
3. Stuff natural casings ≥ 8 cm diameter
4. Draining (sgocciolamento)12 h
5. Drying4-5 days
6. Maturingmin 60 days (1-1.5 kg), 80 (1.5-2.5 kg), 90 (2.5-3.5 kg), 120 (3.5-8 kg)

• Commission Regulation (EU) No 588/2010, Annex II single document 'Soprèssa Vicentina', https://legislation.gov.uk/eur/2010/588/annex/II/division/SINGLE

Also called Speck, Südtiroler Speck, Speck dell'Alto Adige, Tiroler Speck, speck, Speck Alto Adige.

dry-cured, lightly smoked ham with a mould-ripened crust

1. Dry-salt with spices2–3 weeks (Consortium); FermDB gives 3–4 weeks in a curing solution
2. Cold-smoke in alternation with airing42–56 days
3. Mature in ventilated rooms10–15 °C

Safety: Peintner et al. 2000 note that Penicillium verrucosum, P. canescens and P. commune among the typical moulds can make mycotoxins. Species diversity rose from industrial to butcher to farm speck.

• FermDB row 'Speck' (Italy, Austria), CC BY 4.0
• Peintner U., Geiger J., Pöder R. 2000, The mycobiota of Speck, a traditional Tyrolean smoked and cured ham, J. Food Prot. 63(10):1399–1403, doi:10.4315/0362-028x-63.10.1399 (abstract via Europe PMC)
• Consorzio Tutela Speck Alto Adige, Speck folder (Italian), https://www.speck.it/CustomerData/496/files/Documents/news-aktuelles/download/speck_folder_it_2024.pdf (via search summary)
• English Wikipedia, Speck Alto Adige (fetched 2026-10-16)

Also called 酸肉, 鲊肉 zharou, Miao/Dong sour pork.

sour, rice-coated pork, steamed or fried

1. Salt porkdays (typical)
2. Pack in jar with rice or maize meal, water-sealed lid30 days – 6 months

Also called सुकाको मासु, sheakua / seakua (Newari), sukakomasu, sukuti (meat sense, general usage).

dried meat, soaked 10 min in warm water and fried as curry; seakua is grilled over charcoal

1. Cut red meat into strips up to 25-30 cm; mix with turmeric, mustard oil and salt
2. Hang above the earthen kitchen oven and smoke7-10 days

• Rai et al. 2009; Rai et al. 2010 (as kargyong)

Also called súrsaðir hrútspungar, súrmatur, whey-soured ram testicles, sour food.

sour, jelly-like meat slices served at þorrablót

1. Boil and press the meat into blocks
2. Submerge in soured whey (mysa)weeks to months; through to þorri in late January (typical)

Safety: Acid preservation (pickling in fermented whey). Classify as lactic-acid pickled, not meat fermentation.

• Wikipedia, Þorramatur, https://en.wikipedia.org/wiki/%C3%9Eorramatur

Also called Szegedi téliszalámi, Szeged winter salami, Pick salami.

cylindrical salami 54 cm (normal), 36 cm (midi), 19 cm (tourist), 16 cm (mini); PDO since Reg. (EC) 1485/2007

1. Cold-smoke over beech wood dried 2 yearsabout 2 weeks (Pick)
2. Cure and dry in cold airabout 90 days traditionally (some accounts 100 days)

• Pick Szeged Zrt., Using geographical indications for Hungarian salami (slides), EU-Japan Centre, 2011, https://www.eu-japan.eu/sites/eu-japan.eu/files/Using%20Geographical%20Indications%20for%20Hungarian%20Salami.PDF
• Search summaries of the PDO single document (EC No HU/PDO/005/0392/21.10.2004)

Also called téliszalámi, Pick szalámi, Szegedi szalámi, Hungarian salami.

grey-mould-coated salami; Mangalitsa type uses horse intestine casing

1. Stuff and lightly smoke (cold)14 days
2. Mould ripening3–4 months

• Wikipedia, Salami
• Pick Szeged Zrt., Using geographical indications for Hungarian salami (EU-Japan Centre slides)
• Commission Regulation (EC) No 1485/2007, registration of Szegedi szalámi / Szegedi téliszalámi (PDO)

Also called thịt chua, thịt chua Thanh Sơn, Muong sour pork.

sour pork eaten with fig, đinh lăng and guava leaves; keeps 15-30 days unopened, 2-3 days opened

1. Clean and cut pork; mix with evenly roasted thính (maize thính said best)
2. Pack tightly into a bamboo tube lined at the bottom with guava leaves (now jars or boxes)
3. Ferment3-4 days (artisan); 4-5 days summer, 5-7 days winter (Phú Hà village); about a week in the past

• Báo Văn Hóa, Đặc sản thịt chua của người Mường ở Phú Thọ (via search summary)
• VnBusiness, Ngọt bùi thịt chua Thanh Sơn (via search summary)

Also called tmmyan, 咑瑪糆, Atayal fermented pork.

sour-salty pork for festivals and honoured guests

1. Mix meat, salt, seasoning, rice wine and cooked millet or rice; seal in a jar
2. Fermentabout 2 weeks

• Tmmyan sterilisation and processing study (abstract via search summary); NTNU science-education report (via search summary)

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.

1. Mince beef and fat; season
2. Stuff cleaned beef intestine; tie into links
3. Sun-dry on racks3 days
4. Grill over charcoal

• Ngọc Châm 2023, Tung lò mò – đặc sản trứ danh của đồng bào Chăm tỉnh An Giang, Tạp chí Công Thương (Ministry of Industry and Trade magazine), 19.11.2023
• Wikipedia, Tongmo (outline only)

Also called urutan, Balinese fermented sausage.

dry-fermented spiced sausage

1. Stuff pork and spices into pig intestine
2. Sun-dry and ferment3–7 days

Also called ဝက်သားချဉ်, wettha chin, fermented minced pork and rice.

sour fermented pork, analogous to Lanna/Shan jin som and Thai naem

1. Mix minced pork with rice and salt, wrap and ferment

Safety: Raw fermented pork carries Trichinella and Salmonella risk (typical); eaten cooked.

• Wiktionary, ဝက်သားချဉ် ('fermented and minced pork and rice'; not in the Myanmar-English Dictionary)

Also called Zgornjesavinjski želodec, Upper Savinja stomach.

flat round or rectangular dried sausage with grey-brown Penicillium bloom

1. Fill pig stomach or bladder (or permeable artificial casing)
2. Drain2 days
3. Press between boards with gentle air flow4-7 days
4. Dry and mature in drying huts3-5 months by weight

• Single document, OJ C 45, 12.2.2011 (CELEX 52011XC0212(05)), via publications.europa.eu

Also called 𦞤肉.

fermented meat used like a sauce

1. Mix with salt and qu in equal parts, huangyi at half the qu12th month best (no insects over summer)
2. Ferment14 days

Safety: Made in other months it needs tight cover or insects breed.

• QMYS ch. 81 作𦞤奧糟苞