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.
-
Tsamarella
Goat meat heavily salted, sun-dried and rubbed with oregano. A charcuterie & cured recipe from Cyprus.
-
Umbalakada
Rock-hard smoked and dried tuna, grated into sambols and curries for depth. 20 min to prepare. Makes about 200 g…
-
Umncweba
Salted sun-dried meat, the Swazi biltong. A charcuterie & cured recipe from Eswatini.
-
Užička pršuta
Heavily smoked dry-cured ham from the Zlatibor highlands. A charcuterie & cured recipe from Serbia.
-
Vantrabianka
Liver and buckwheat sausage, boiled then fried in slices. Ready in 10 minutes prep and 25 minutes cooking. Serves 4.…
-
Verhackert
Finely chopped cured bacon and fat spread thickly on bread. Ready in 30 minutes prep and none cooking. Makes about…
-
Viande boucanée
Bush meat smoked hard over wood so it survives the journey to market. A charcuterie & cured recipe from Central…
-
Vobla
Salted, air-dried Caspian roach, torn apart and eaten with beer. A charcuterie & cured recipe from Russia.
-
Wäinzoossiss
Wine sausage poached and eaten with mustard and mashed potato. Ready in 40 min prep and 35 min cooking. Makes…
-
Winter salami
Mould-ripened pork salami, cold-smoked and aged for months. A charcuterie & cured recipe from Hungary.