Charcuterie & Cured
0 dishes.
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Palendvitsa
Pork tenderloin salted with caraway and coriander, air-dried. Ready in 10 minutes prep and none cooking. Buy 60 g per…
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Pastrma
Salted and air-dried mutton, cooked into beans or eaten sliced. A charcuterie & cured recipe from North Macedonia.
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Pastramă de oaie
Salted, spiced and smoked mutton, grilled and eaten with mămăligă. A charcuterie & cured recipe from Romania.
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Pastourmas
Air-dried beef coated in fenugreek paste, sliced very thin. A charcuterie & cured recipe from Greece.
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Peixe fumado
Fish smoked over wood, the backbone of calulu and everyday sauces. A charcuterie & cured recipe from São Tomé and…
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Peixe seco
Fish and small shark sun-dried on racks, torn into stews. A charcuterie & cured recipe from Guinea-Bissau.
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Pescado ahumado
Fish smoked hard over wood and broken into peanut and palm sauces. A charcuterie & cured recipe from Equatorial Guinea.
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Poisson salé
Salted dried fish soaked and simmered into sauces for depth. A charcuterie & cured recipe from Gabon.
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Poisson fumé
Ubangi river fish split and smoked black, crumbled into every sauce. A charcuterie & cured recipe from Central African Republic.
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Porchetta di Ariccia
Whole boned pig roasted with herbs, sliced into bread rolls. A charcuterie & cured recipe from Vatican City.