Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

LithuaniaLašiniaiSalt-cured pork fatback eaten cold on black bread with onion.GermanyLeberkäseSilky baked meatloaf sliced hot into crusty rolls.DenmarkLeverpostejWarm liver pâté spread on rye, topped with pickled beet.IcelandLifrarpylsaSheep liver sausage sewn into casing, sliced and fried or boiledBrazilLinguiçaCoarse pork sausage, fresh or smoked, grilled at every churrascoLlonganissalong, thin dry-cured pork sausage heavy with black pepperSpainLomo embuchadowhole pork loin cured with paprika and garlic, stuffed into casingChileLonganiza de ChillánGarlicky pork sausage from Chillan, grilled or served in a rollDominican RepublicLonganiza dominicanaCoarse pork sausage heavy with oregano and sour orange, fried in its own fatPhilippinesLongganisaShort pork sausages, garlicky in Vigan, sweet in Pampanga, sour in LucbanGreeceLoukanikopork sausage flavoured with orange peel, fennel and leekCyprusLountzapork loin brined in wine, coriander-rubbed and smoked, fried with halloumiUnited StatesLoxSilky salt-cured salmon draped over a bagel with cream cheeseBulgariaLukankaflattened, air-dried pork-and-beef sausage with cumin and pepperLebanonMakaneksmall lamb sausages fried with lemon and pomegranate molassesBahrainMalehSalted fish packed in brine, cooked with rice or eaten with bread.GermanyMettRaw seasoned minced pork spread on a bread roll with raw onion.LuxembourgMettwurschtSmoked coarse pork sausage eaten cold or cooked with beansPortugalMorcelapork blood sausage, grilled or dropped into cozidoArgentinaMorcillaBlood sausage grilled whole and spread on bread at the asadoSpainMorcilla de Burgosblood sausage bulked with rice and onion, fried in slicesUruguayMorcilla dulceSweet blood sausage with orange peel, walnuts and raisinsItalyMortadellalarge, silky Bologna pork sausage studded with fat cubes and pepperDjiboutiMuqmadCubes of camel or beef dried hard, fried and stored submerged in gheeDR CongoNdakalaTiny lake sardines sun-dried whole and fried or stirred into saucesNjeguški pršutsmoke-cured ham air-dried in Njeguši villageNorwayNorwegian smoked salmonCold-smoked salmon sliced thin onto scrambled eggs or bread.SomaliaOdkacsun-dried meat jerky preserved in spiced ghee, traveler's foodNigeriaOkporokoRock-hard air-dried cod broken into soups for chew and deep savourMauritiusOurite séchéeOctopus salted and dried in the sun, later stewed or curriedBelarusPalendvitsapork tenderloin salted with caraway and coriander, air-driedPastirmaair-dried cured beef sheathed in çemen paste of fenugreek, garlic and paprikaGreecePastourmasair-dried beef coated in fenugreek paste, sliced very thinRomaniaPastramă de oaiesalted, spiced and smoked mutton, grilled and eaten with mămăligăPastramiBrined, spice-crusted, smoked beef navel steamed and piled on ryeNorth MacedoniaPastrmasalted and air-dried mutton, cooked into beans or eaten sliced

  • ‘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.