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Saucisson hanging to dry. Saucisson (French:), also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine.Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami.
Finocchiona 's ingredients are chopped pork meat (generally cheek, shoulder, or belly), fennel seeds, red wine, salt, and pepper. It is fermented and then dried for not less than five months. [1] A variant, sbriciolona, is prepared with a coarser grind, and undergoes a shorter drying (not more than a month).
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.
Nam Khao is a salad dish in Lao cuisine prepared using Lao fermented pork sausage, rice, coconut, peanuts, mint, cilantro, fish sauce, and lemon juice. [15] Naem and rice are formed into balls, deep-fried, and then served broken atop the various ingredients. [16]
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.
Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules Garlic sausage – type of sausage Pages displaying wikidata descriptions as a fallback – pork and/or beef/veal-based sausage with fresh or dried ...
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.
Soppressata. Soppressata is a salume.Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, [1] and Calabria, and a very different uncured salami made in Tuscany and Liguria.