Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

Italy‘Ndujafiery spreadable pork salame red with Calabrian chilliPortugalAlheiragarlicky bread-and-game sausage, fried with egg and friesFranceAndouilletteCoarse tripe sausage, grilled and served with mustard; powerfully pungent.BelgiumArdennes hamSalted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread.KazakhstanAsipsheep intestine stuffed with rice, liver and fat, boiled in brothLatviaAukstā gaļaJellied pork set in its own broth, sliced and eaten with mustard.GreeceAvgotarachogrey mullet roe pressed, dried and sealed in beeswaxLebanonAwarmalamb confited in its own tail fat, spooned into eggs and kibbehSingaporeBak KwaSweet, sticky sheets of pork marinated in sugar and soy, grilled over charcoalSurinameBakkeljauwSalt cod shredded and stewed with onion, tomato and hot pepperChadBandaLake Chad fish split, smoked over wood and dried hard for keepingEgyptBastirmaair-dried beef under a thick fenugreek-garlic crust, fried with eggsArmeniaBasturmaair-dried beef coated in fenugreek-garlic paste, sliced paper-thinBatarekhsalted pressed grey mullet roe sealed in wax, sliced thin with lemonBruneiBelutakFat beef sausage fermented in its own casing, then fried in thick slicesNamibiaBiltongair-dried spiced meat, often from kudu, oryx or springbokSwedenBlodpuddingBaked blood pudding sliced and fried, eaten with lingonberry jam.GermanyBlutwurstBlood sausage fried and eaten with apple and onion or on rye bread.South AfricaBokkomsWhole salted mullet dried in the wind, peeled and eaten with breadMongoliaBortsBeef air-dried in strips through winter, then crumbled into soups and stewsAndorraBotifarrafresh Catalan pork sausage grilled over vine cuttings, or the blood versionFranceBoudin noirBlood sausage fried and served with apples or mashed potato.ItalyBresaolaair-dried salted beef from the Valtellina, sliced paper-thinAndorraBull negreFat blood sausage of pork and rice, sliced cold or fried.SwitzerlandBündnerfleischAir-dried beef from Graubünden, shaved paper-thin.ParaguayButifarra paraguayaCoarse pork and beef sausage, boiled then grilled, sold at marketsColombiaButifarra soledeñaSmall spiced pork-and-beef balls in casing, boiled and eaten with limeUkraineBuzhenynapork studded with garlic, baked and eaten cold in slicesMoldovaCârnați de casăhome-made garlic pork sausages, smoked and hung to dryRomaniaCârnați de Pleșcoismoked mutton sausage with chilli and garlic from BuzăuBrazilCarne de solSalt-cured sun-dried beef griddled, with cassava and butterRussiaCaviarsalted sturgeon roe eaten on blini with sour creamSpainCecina de Leónsmoked, air-dried beef sliced thin like ham, deep red and leanSwitzerlandCervelatThe national sausage, cross-cut and grilled over campfires.VietnamCha LuaPork pounded to a paste, wrapped in banana leaf and steamed into a springy rollBoliviaCharqueSalted 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. A charcuterie & cured recipe from Portugal.

  • Andouillette

    Coarse tripe sausage, grilled and served with mustard; powerfully pungent. A charcuterie & cured recipe from France.

  • 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. A charcuterie & cured recipe from Kazakhstan.

  • Awarma

    Lamb confited in its own tail fat, spooned into eggs and kibbeh. A charcuterie & cured recipe from Lebanon.

  • 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. A charcuterie & cured recipe from Latvia.

  • Bakkeljauw

    Salt cod shredded and stewed with onion, tomato and hot pepper. A charcuterie & cured recipe from Suriname.

  • Banda

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