Northeastern Thai fermented sausage contains a high level of fat and the product mixture is stuffed into natural hog casing prior to hanging for some water drain out, which the final product has a protein content of at least 12% and fat content of 30% or below. However, there were some differences in recipes and manufacturing processes among products. These two types of Thai-fermented meat are also formulated from minced pork, cooked rice, garlic, and curing and seasoning ingredients, which are fermented under restrictive oxygen conditions for 2 to 3 days at room temperature, allowing lactic acid fermentation and pH to drop, consequently producing the sour taste. Another similar product, called Nham, has been extensively studied providing the understand of acid meat fermentation. The product is roasted and consumed as a main dish together with cooked rice or steamed glutanious rice and thinly sliced fresh or pickled ginger, whole bird chilli, and cabbage. It is also called in Thai as Sai Krok Prew because of its sour taste resulting from meat fermentation by lactic acid bacteria (LAB).
Northeastern Thai fermented sausage, which is called Sai Kork E-san, is a traditional fermented sausage originating from the northeastern part of Thailand and nowadays it is widely consumed in various parts of Thailand.
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