Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

‘Nduja‘Ndujafiery spreadable pork salame red with Calabrian chilliAlheiraAlheiragarlicky bread-and-game sausage, fried with egg and friesAndouilletteAndouilletteCoarse tripe sausage, grilled and served with mustard; powerfully pungent.Ardennes hamArdennes hamSalted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread.AsipAsipsheep intestine stuffed with rice, liver and fat, boiled in brothAukstā gaļaAukstā gaļaJellied pork set in its own broth, sliced and eaten with mustard.AvgotarachoAvgotarachogrey mullet roe pressed, dried and sealed in beeswaxAwarmaAwarmalamb confited in its own tail fat, spooned into eggs and kibbehBak KwaBak KwaSweet, sticky sheets of pork marinated in sugar and soy, grilled over charcoalBakkeljauwBakkeljauwSalt cod shredded and stewed with onion, tomato and hot pepperBandaBandaLake Chad fish split, smoked over wood and dried hard for keepingBastirmaBastirmaair-dried beef under a thick fenugreek-garlic crust, fried with eggsBasturmaBasturmaair-dried beef coated in fenugreek-garlic paste, sliced paper-thinBatarekhBatarekhsalted pressed grey mullet roe sealed in wax, sliced thin with lemonBelutakBelutakFat beef sausage fermented in its own casing, then fried in thick slicesBiltongBiltongair-dried spiced meat, often from kudu, oryx or springbokBlodpuddingBlodpuddingBaked blood pudding sliced and fried, eaten with lingonberry jam.BlutwurstBlutwurstBlood sausage fried and eaten with apple and onion or on rye bread.BokkomsBokkomsWhole salted mullet dried in the wind, peeled and eaten with breadBortsBortsBeef air-dried in strips through winter, then crumbled into soups and stewsBotifarraBotifarrafresh Catalan pork sausage grilled over vine cuttings, or the blood versionBoudin noirBoudin noirBlood sausage fried and served with apples or mashed potato.BresaolaBresaolaair-dried salted beef from the Valtellina, sliced paper-thinBull negreBull negreFat blood sausage of pork and rice, sliced cold or fried.BündnerfleischBündnerfleischAir-dried beef from Graubünden, shaved paper-thin.Butifarra paraguayaButifarra paraguayaCoarse pork and beef sausage, boiled then grilled, sold at marketsButifarra soledeñaButifarra soledeñaSmall spiced pork-and-beef balls in casing, boiled and eaten with limeBuzhenynaBuzhenynapork studded with garlic, baked and eaten cold in slicesCârnați de casăCârnați de casăhome-made garlic pork sausages, smoked and hung to dryCârnați de PleșcoiCârnați de Pleșcoismoked mutton sausage with chilli and garlic from BuzăuCarne de solCarne de solSalt-cured sun-dried beef griddled, with cassava and butterCaviarCaviarsalted sturgeon roe eaten on blini with sour creamCecina de LeónCecina de Leónsmoked, air-dried beef sliced thin like ham, deep red and leanCervelatCervelatThe national sausage, cross-cut and grilled over campfires.Cha LuaCha LuaPork pounded to a paste, wrapped in banana leaf and steamed into a springy rollCharqueCharqueSalted sun-dried llama or beef, pounded and fried into charquekan

  • ‘Nduja

    Fiery spreadable pork salame red with Calabrian chilli. A charcuterie & cured recipe from Italy.

  • Alheira

    Garlicky bread-and-game sausage, fried with egg and fries. Ready in 1 hour prep and 1 hour cooking. Makes 10 sausages.…

  • Andouillette

    Coarse tripe sausage, grilled and served with mustard; powerfully pungent. Ready in 10 min prep and 25 min cooking. Serves…

  • Ardennes ham

    Salted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread. Ready in 10 minutes prep and none…

  • Asip

    Sheep intestine stuffed with rice, liver and fat, boiled in broth. Ready in 1 hour prep and 1 hour 30…

  • Awarma

    Lamb confited in its own tail fat, spooned into eggs and kibbeh. Ready in 30 min prep and 2 hours…

  • Avgotaracho

    Grey mullet roe pressed, dried and sealed in beeswax. A charcuterie & cured recipe from Greece.

  • Aukstā gaļa

    Jellied pork set in its own broth, sliced and eaten with mustard. Ready in 45 min prep and 4 hours…

  • Bakkeljauw

    Salt cod shredded and stewed with onion, tomato and hot pepper. Ready in 20 min prep and 30 min cooking.…

  • Banda

    Lake Chad fish split, smoked over wood and dried hard for keeping. A charcuterie & cured recipe from Chad.