Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

0 dishes.

Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.

  • Morcilla de Burgos

    Blood sausage bulked with rice and onion, fried in slices. A charcuterie & cured recipe from Spain.

  • Morcilla dulce

    Sweet blood sausage with orange peel, walnuts and raisins. A charcuterie & cured recipe from Uruguay.

  • Morcela

    Pork blood sausage, grilled or dropped into cozido. A charcuterie & cured recipe from Portugal.

  • Mortadella

    Large, silky Bologna pork sausage studded with fat cubes and pepper. A charcuterie & cured recipe from Italy.

  • Muqmad

    Cubes of camel or beef dried hard, fried and stored submerged in ghee. A charcuterie & cured recipe from Djibouti.

  • Ndakala

    Tiny lake sardines sun-dried whole and fried or stirred into sauces. A charcuterie & cured recipe from DR Congo.

  • Norwegian smoked salmon

    Cold-smoked salmon sliced thin onto scrambled eggs or bread. A charcuterie & cured recipe from Norway.

  • Odkac

    Sun-dried meat jerky preserved in spiced ghee, traveler’s food. A charcuterie & cured recipe from Somalia.

  • Okporoko

    Rock-hard air-dried cod broken into soups for chew and deep savour. A charcuterie & cured recipe from Nigeria.

  • Ourite séchée

    Octopus salted and dried in the sun, later stewed or curried. A charcuterie & cured recipe from Mauritius.