Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

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  • Skilandis

    Smoked, dried sausage stuffed into a pig’s stomach, sliced thin. A charcuterie & cured recipe from Lithuania.

  • Smoked bonga

    Bonga shad hot-smoked whole and dried, flaked into stews. A charcuterie & cured recipe from Gambia.

  • Smoked herring

    Salt-smoked herring soaked, shredded and cooked with onion and pepper. Ready in 15 min prep and 20 min cooking. Serves…

  • Sol over Gudhjem

    Smoked herring on rye with raw egg yolk, radish and chives. 15 min to prepare. Serves 4. A charcuterie &…

  • Sobrasada

    Soft, spreadable paprika pork sausage from Mallorca, smeared on bread. A charcuterie & cured recipe from Spain.

  • Spam

    Tinned spiced pork fried in slices and eaten with rice. A charcuterie & cured recipe from Nauru.

  • Spiced beef

    Beef cured with saltpetre, cloves and allspice, simmered and sliced thin. A charcuterie & cured recipe from Ireland.

  • Spišské párky

    Slim smoked pork sausages boiled and eaten with mustard and bread. A charcuterie & cured recipe from Slovakia.

  • Spegepølse

    Dry-cured pork salami sliced onto buttered rye for lunch. A charcuterie & cured recipe from Denmark.

  • Špekáčky

    Fat pork sausage scored and roasted over a campfire with bread and mustard. Ready in 45 min prep and 40…