Nham is a traditional Thai sausage, made by mixing salt (3% by weight) and garlic with ground lean pork. Nitrate and nitrite
salts also are added in commercial production. The mixture is then
wrapped in a banana leaf or stuffed in cellulose tubing. Fermentation is
at ambient temperature (about 30°C in Thailand) for 3 to 4 days, after
which it remains in good condition for only 1 to 2 days without
refrigeration.
