Mam

Name (Thai)

หม่ำ

Name (English)

Fermented ground meat and liver sausage

Local name

Mam-neua (fermented beef) Mam-moo (fermented pork)

Product

Animal

Ingredients

Ground beef/pork, beef/pork liver. Salt, minced garlic, ground roasted rice, cooked rice.

Fermentation

3-4 days.

Storage life

1 month (3 months in a refrigerator).

Microorganisms

Micrococcus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Pediococcus pentosaceus

Reference	Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications
DOI	10.1016/j.fbio.2023.102385
Year	2023

Staphylococcus epidermidis

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

The appearance is like a large dark brown sausage. The product inside is reddish brown, with a salty and a slight sour taste and characteristic aroma.

Method

1. Mince beef or pork meat and liver together. There is no specific ratio of meat and liver, but usually the main ingredient is meat. Mix well salt, garlic, ground roasted rice and cooked rice (cooled). Leave the mixture overnight in a pot or large bowl covered with banana leaf or thin cloth to ferment. 2. Clean small ox intestine or stomach by kneading with granular salt then wash with alum solution. Keep soaked in water until used for packing 3. Mix and knead the meat mixture well again the next morning, then tightly pack in the cleaned intestine or stomach and tie both ends with string. Hang the Mam in the shade or light, in an airy place and leave to ferment for about 3-4 days. Plastic casing is now also used to pack Mam-moo. Mam-neua may be sold in the form of a paste. After all ingredients are mixed well, the mixture is packed in a bowl and left to ferment until mature and ready for sale.

Production

In home industry in the northeast

Consumption

Traditionally it is eaten raw with fresh garlic, bird's eye chilli and some vegetables as a main dish, but nowadays it is deep fat fried before eating.