Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

EswatiniUmncwebasalted sun-dried meat, the Swazi biltongSerbiaUžička pršutaheavily smoked dry-cured ham from the Zlatibor highlandsMaldivesValhoamasTuna boiled, smoked and sun-dried into hard blocks that keep for monthsBelarusVantrabiankaLiver and buckwheat sausage, boiled then fried in slices.AustriaVerhackertFinely chopped cured bacon and fat spread thickly on breadCentral African RepublicViande boucanéeBush meat smoked hard over wood so it survives the journey to marketRussiaVoblasalted, air-dried Caspian roach, torn apart and eaten with beerLuxembourgWäinzoossissWine sausage poached and eaten with mustard and mashed potato.HungaryWinter salamimould-ripened pork salami, cold-smoked and aged for monthsMaltaZalzett tal-Malticoarse pork sausage with coriander seed and sea salt, fresh or driedSloveniaZasekaMinced salted bacon fat spread on bread with onion and paprika.KazakhstanZhayasalted and smoked horse rump, sliced thin like ham

  • ‘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.