Meat fermentation at the crossroads of innovation and tradition: A historical outlook

• Popularity of fermented meats relates to their being part of culinary heritage.
• Their original status as nutritious foods has been challenged throughout history.
• Contemporary industrialized products are sometimes perceived as of inferior quality.
• To counterbalance negative perceptions, novel innovative strategies are emerging.
• “Artisan” elements are being employed in innovation-related marketing stratagems.

Fermented meats are unique products, often represented as elements of culinary heritage and identity. Yet, their success has often been compromised throughout history because of health and safety issues. Moreover, contemporary industrialized products are sometimes perceived as of inferior quality. Therefore, novel strategies are emerging to influence quality and healthiness. This is remarkable, since meat fermentation is considered to be a long-established process, and valued as such. Within a context of innovation, “artisan” elements are employed in marketing stratagems. This contrasts with process alterations, highlighting the volatility of models for “quality”, “safety”, “tradition”, and “innovation” in food approaches.