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Meat and Fish

Discover more about fermentation including ways to preserve meat, curing, sausage making, and fish and meat recipes.

Swedish Fish and Preserved Prawns

Story by Steffi Knowles-Dellner 

Preserving fish doesn’t have to be hard. Do it the Swedish way and learn simple recipes such as fish gravadlax, pickled prawns, smoked prawns and mackerel.


Pickled Herring Recipes 3 ways

Story by Steffi Knowles-Dellner 

Make your own herring curried with chives, apple herring with leek and parsley or ginger and orange herring with dill and mint.


Bulgarian Sudzhuk

By Meredith Leigh

Try your hand at fermenting this herb-infused time-honored Bulgarian sausage that doesn’t need to be cooked before eating.


Basterma Recipe

By Meredith Leigh

Try out this old-world fermenting method that makes delicious whole-muscle cured meat that can be sliced and eaten as is.


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Turkish Sucuk Recipe

By Meredith Leigh

Try your hand at fermenting this time-honored sausage that originated in the Turkey.


Charcuterie Without Borders

Story and photos by Meredith Leigh

Despite cultural variations, the classic, familiar spices of soujouk and basterma sausages defy the limitations of place and politics, uniting humanity through flavor.


Lebanon Bologna: A Preserved Relic with Disguised Distinction

by Meredith Leigh

This tangy sausage is pure Americana, even if its name is baloney. Learn how an ancient Roman forcemeat ended up in packed lunches.


Lebanon Bologna Recipe

by Meredith Leigh

This recipe is a variation on modern Lebanon bologna, a more coarsely ground bologna originally developed by the Pennsylvania Dutch.



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