Animal-based fermented foods

Salami ( ; : 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 could be stored at room temperature for a period of time once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.

fermented condiment

Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of little auks (Alle alle), a type of seabird, fermented in a [[Pinniped|seal

traditional Asian dish common in several regions

thumb|Sharing of Igunaq among Inuit families. Igunaq ( ), also Kopalhen (, IPA [kopaɬɣən]) is an Early Paleo-Eskimo, autolysis-based method of preparing and preserving meat, particularly walrus and other marine mammals, caribou and birds, as part of the Inuit cuisine, Chukchi cuisine, Yamal cuisine, and the Evenki diets.

Gejang () or gejeot () is a variety of jeotgal, or salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs in either ganjang (soy sauce) or a chili pepper powder based sauce. The term consists of two words; ge, meaning "a crab", and jang which means "condiment" in Korean. The crabs selected for the Gejang dish are mainly female crabs with eggs.