Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

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  • Putraimdesa

    Barley groat and blood sausage fried and served with lingonberry. A charcuterie & cured recipe from Latvia.

  • Rellena

    Blood sausage packed with rice, peas and herbs, fried in thick slices. Ready in 50 min prep and 1 hour…

  • Renga

    Smoked herring shredded with onion, oil and lemon, eaten with green onions. A charcuterie & cured recipe from Egypt.

  • Rillettes

    Pork slow-cooked in fat and shredded into a spreadable potted paste. A charcuterie & cured recipe from France.

  • Riga sprats

    Golden oil-packed smoked sprats on buttered bread. A charcuterie & cured recipe from Latvia.

  • Rookworst

    Smoked pork sausage steamed and served on top of stamppot. A charcuterie & cured recipe from Netherlands.

  • Rúllupylsa

    Pressed, rolled lamb flank spiced and sliced thin onto flatbread. A charcuterie & cured recipe from Iceland.

  • Sai Krok Isan

    Short pork and rice sausages fermented until sour, grilled and eaten with raw cabbage. A charcuterie & cured recipe from…

  • Sai Ua

    Coiled northern pork sausage packed with lemongrass, galangal, kaffir lime and chilli. A charcuterie & cured recipe from Thailand.

  • Salami dominicano

    Firm cured beef salami sliced thick and fried for breakfast. A charcuterie & cured recipe from Dominican Republic.