Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

LithuaniaSkilandisSmoked, dried sausage stuffed into a pig's stomach, sliced thin.RomaniaSlăninăsalted and smoked pork fat sliced raw with onion and breadIcelandSláturBlood and liver sausage sewn into sheep stomach, boiled and often soured.GambiaSmoked bongabonga shad hot-smoked whole and dried, flaked into stewsDominicaSmoked herringSalt-smoked herring soaked, shredded and cooked with onion and pepperSpainSobrasadasoft, spreadable paprika pork sausage from Mallorca, smeared on breadDenmarkSol over GudhjemSmoked herring on rye with raw egg yolk, radish and chives.NauruSpamTinned spiced pork fried in slices and eaten with rice.DenmarkSpegepølseDry-cured pork salami sliced onto buttered rye for lunch.CzechiaŠpekáčkyFat pork sausage scored and roasted over a campfire with bread and mustard.IrelandSpiced beefBeef cured with saltpetre, cloves and allspice, simmered and sliced thin.SlovakiaSpišské párkySlim smoked pork sausages boiled and eaten with mustard and bread.SerbiaSremski kulenpaprika-heavy dried pork sausage from Srem, matured for monthsSwitzerlandSt. Galler BratwurstPale veal sausage grilled and eaten in the hand with bread, never mustard.TurkeySucukdry-cured beef sausage heavy with cumin, garlic and red pepper; fried with eggsBulgariaSudzhukdried spiced sausage, pressed flat and often smokedBosnia and HerzegovinaSuho mesobeef or lamb salted and cold-smoked, shaved thin over breadEstoniaSuitsukalaHot-smoked lake and Baltic fish eaten warm with rye bread.ArmeniaSujukflat spiced cured sausage of beef and lamb, grilled or fried with eggsNepalSukutiBuffalo or goat meat air-dried into hard strips, then fried with chilli and onionEstoniaSültCold jellied pork eaten with mustard or vinegar.South SudanSun-dried fishNile fish split and dried hard in the sun, then broken into stewsMontenegroSušena ukljevableak from Lake Skadar, salted and dried whole in the sunKosovoSuxhukdry spiced beef sausageIcelandSviðasultaSheep head meat pressed into a terrine, often soured in wheySenegalTambadiangWhole sardinella salted and sun-dried until stiff, then cooked into rice dishesCubaTasajoSalt-dried beef rehydrated and shredded into stews with peppersGermanyTeewurstSoft smoked raw sausage spread thickly on bread.MauritaniaTichtarsun-dried strips of camel or beef, eaten plain or in couscousAustriaTiroler SpeckCold-smoked cured pork, sliced thin with bread and mountain cheese.CzechiaTlačenkaPressed head cheese sliced and doused in vinegar with raw onion.NorwayTørrfiskUnsalted cod air-dried on wooden racks until hard as board.CambodiaTrey NgietSplit fish salted and dried on racks, later fried and eaten with riceAndorraTrumfaPyrenean sausage bulked with grated potato, cured then eaten raw or cooked.CyprusTsamarellagoat meat heavily salted, sun-dried and rubbed with oreganoSri LankaUmbalakadaRock-hard smoked and dried tuna, grated into sambols and curries for depth

  • ‘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.