Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

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  • Prietas

    Blood sausage with onion and spices, grilled whole at the asado. Ready in 45 min prep and 1 hour cooking.…

  • Presunto de Barrancos

    DOP ham from acorn-fed black Iberian pigs, aged two years. A charcuterie & cured recipe from Portugal.

  • Prekmurska šunka

    Smoked, dry-cured pork leg from the Prekmurje plain. A charcuterie & cured recipe from Slovenia.

  • Pražská šunka

    Mild brined ham smoked over beechwood, carved from the bone. A charcuterie & cured recipe from Czechia.

  • Povi Masima

    Salt-cured beef brisket simmered and served with taro or rice. A charcuterie & cured recipe from Samoa.

  • Pršut

    Bora-dried Dalmatian ham sliced thin. A charcuterie & cured recipe from Croatia.

  • Prosciutto di Parma

    Sweet air-cured ham sliced paper-thin. A charcuterie & cured recipe from Italy.

  • Prleška tünka

    Salted pork cuts preserved under melted lard in a wooden tub. A charcuterie & cured recipe from Slovenia.

  • Qadeed

    Salted meat strips dried in the sun, later cooked with rice. A charcuterie & cured recipe from Oman.

  • Pwason sale

    Fish salted and dried in the sun, later grilled or stewed with onion. A charcuterie & cured recipe from Seychelles.