Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

MaldivesHikimasSkipjack tuna boiled, smoked and sun-dried into hard blocks, shaved into dishesCyprusHiromeripressed, wine-cured and smoked ham sliced very thinHungaryHurkaliver or blood sausage bulked with rice, fried until the skin crispsNorth KoreaHwangtaePollock frozen and thawed on winter racks until golden and fluffy, then simmeredSwedenIsterbandCoarse smoked pork and barley sausage, slightly sour, fried with potatoes.FranceJambon de BayonneAir-dried Basque ham, sliced thin and eaten with bread and butter.SpainJamón ibéricoacorn-fed cured ham hand-carved wafer thinChinaJinhua HamSalt-cured Zhejiang pork leg aged for months, shaved into broths for deep savoury depthBhutanJumaFat sausage of minced beef, rice and spices, boiled then fried in slicesMoldovaJumăricrisp pork cracklings left from rendering lard, eaten with onionPolandKabanosyLong thin dried pork sticks, smoky and snappy, eaten as a snack.TunisiaKaddidmutton strips salted with coriander and chili, sun-dried and stored in fatKazakhstanKartahorse intestine turned inside out and boiled, sliced onto festive tablesMontenegroKastradinasalted, wind-dried mutton, boiled with cabbage in winterPolandKaszankaBlood sausage with buckwheat groats, fried with onion.JapanKatsuobushiSkipjack tuna smoked, mould-fermented and dried rock-hard, shaved into dashi flakesKazakhstanKazycured horse-rib sausage, sliced for honored guestsSenegalKéthiakhsardinella salted, smoked and dried, flaked into rice and bean dishesAlgeriaKhliaspiced dried beef kept in fat, stirred into eggs, stews and semolinaMoroccoKhliispiced beef strips sun-dried then confited in fat and kept in jarsPolandKielbasaGarlicky smoked sausages, grilled at bonfires or with bread.CameroonKilishiBeef sliced paper thin, sun-dried, coated in spiced groundnut paste and dried againUnited KingdomKippersHerring split, salted and cold-smoked, grilled with butter for breakfast.MadagascarKitozasmoked or dried zebu strips, eaten with morning riceNorwayKlippfiskSalted, dried cod soaked before cooking, the base of bacalao stew.GhanaKobiHeavily salted sun-dried tilapia, torn into waakye and stewsUkraineKovbasagarlicky homemade smoked pork sausageKranjska klobasajuicy smoked Carniolan pork sausage with mustard, horseradishSloveniaKraški pršutbora-wind-dried Karst ham, thinly slicedUkraineKroviankablood sausage bulked with buckwheat groats, fried in slicesBelarusKryviankablood sausage bulked with buckwheat groats, fried in slicesCroatiaKulenspicy paprika-cured Slavonian sausageBelarusKumpiakwhole salted and smoked ham, dried and eaten in slicesMauritaniaLakhlaacamel or beef dried, cooked and stored under its own fat for monthsLandiWhole sheep salted and air-dried on the roof, kept for eating through winterChinaLap CheongSweet air-dried pork sausage cured with rose wine, steamed over claypot rice

  • ‘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.