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Tré is a fermented pork product found in Da Nang and Central Vietnam, and is traditionally eaten during festivals, including Tết. [3] [4] Unlike nem chua, tré is made with shredded slices of pork meat, including the ears and skin, combined with galangal, garlic, chili, toasted rice powder, and other spices, before it is wrapped in leaves and fermented for 3 to 4 days.
A fermented pork sausage with a sour flavor, often eaten in raw form after the fermentation process has occurred. Surströmming: Sweden: A lightly-salted fermented Baltic Sea herring. Taba ng Talangka, aligi Philippines: The crab roe and meat of a sack of crablets are carefully taken out and preserved in a single jar using sea salt.
Naem (Thai: แหนม, Lao: ແໜມ, pronounced, also referred to as nam, nham, naem moo, som moo, naem maw, chin som) [2] [3] is a pork sausage in Lao and Thai cuisine. It is a fermented food that has a sour flavor.
Tempeh – a traditional Indonesian soy product in a cake form, made from fermented soybeans; Tofu. Injo-gogi-bap – a Korean steamed rice wrapped in leftover soybean paste and dressed with a chili sauce. Oncom – one of the traditional staple foods of West Java cuisine of Indonesia, there are two types: red oncom and black oncom.
The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the Clostridium botulinum bacteria which causes botulism .
A speciality of Northern Thailand, it is Thai fermented rice noodles served with pork or chicken blood tofu in a sauce made with pork broth and tomato, crushed fried dry chili peppers, pork blood, dry fermented soy bean, and dried red kapok flowers. Khanom jeen nam yaa ขนมจีนน้ำยา Central
3. Turkey bacon (and duck) Turkey bacon was probably the first widely-marketed pork bacon substitute. It's pretty common in most grocery stores these days.
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.