Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

São Tomé and PríncipePeixe fumadoFish smoked over wood, the backbone of calulu and everyday saucesGuinea-BissauPeixe secofish and small shark sun-dried on racks, torn into stewsEquatorial GuineaPescado ahumadoFish smoked hard over wood and broken into peanut and palm saucesCentral African RepublicPoisson fuméUbangi river fish split and smoked black, crumbled into every sauceGabonPoisson saléSalted dried fish soaked and simmered into sauces for depthVatican CityPorchetta di Aricciawhole boned pig roasted with herbs, sliced into bread rollsSamoaPovi MasimaSalt-cured beef brisket simmered and served with taro or riceCzechiaPražská šunkaMild brined ham smoked over beechwood, carved from the bone.SloveniaPrekmurska šunkasmoked, dry-cured pork leg from the Prekmurje plainPortugalPresunto de BarrancosDOP ham from acorn-fed black Iberian pigs, aged two yearsChilePrietasBlood sausage with onion and spices, grilled whole at the asadoSloveniaPrleška tünkasalted pork cuts preserved under melted lard in a wooden tubItalyProsciutto di Parmasweet air-cured ham sliced paper-thinCroatiaPršutbora-dried Dalmatian ham sliced thinLatviaPutraimdesaBarley groat and blood sausage fried and served with lingonberrySeychellesPwason saleFish salted and dried in the sun, later grilled or stewed with onionOmanQadeedsalted meat strips dried in the sun, later cooked with riceColombiaRellenaBlood sausage packed with rice, peas and herbs, fried in thick slicesEgyptRengasmoked herring shredded with onion, oil and lemon, eaten with green onionsLatviaRiga spratsGolden oil-packed smoked sprats on buttered bread.FranceRillettesPork slow-cooked in fat and shredded into a spreadable potted paste.NetherlandsRookworstSmoked pork sausage steamed and served on top of stamppot.IcelandRúllupylsaPressed, rolled lamb flank spiced and sliced thin onto flatbread.ThailandSai Krok IsanShort pork and rice sausages fermented until sour, grilled and eaten with raw cabbageThailandSai UaCoiled northern pork sausage packed with lemongrass, galangal, kaffir lime and chilliSalame de TandilDry-cured salami from the Buenos Aires hills, sliced for picadasDominican RepublicSalami dominicanoFirm cured beef salami sliced thick and fried for breakfastSalosalted pork fatback with garlic, sliced onto rye breadMarshall IslandsSalted Dried FishReef fish split, salted and sun-dried on racks; rehydrated for cooking.FranceSaucisson secDry-cured pork sausage sliced as an aperitif with bread and wine.GermanySchwarzwälder SchinkenBlack Forest ham, dry-cured and cold-smoked over fir, sliced thin.BotswanaSegwapaStrips of beef or game salted, spiced and air-dried in the desert windSouth SudanSharmoutStrips of beef or goat sun-dried to leather, then pounded into soupsBangladeshShutkiSun-dried salted river and sea fish, cooked into pungent curries and mashesLaosSien SavanhBeef strips marinated with sesame and sugar, sun-dried then fried until chewyBhutanSikam PaaDried pork belly stir-fried with dried chillies and radish, chewy and fatty

  • ‘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.