Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

0 dishes.

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  • Zaseka

    Minced salted bacon fat spread on bread with onion and paprika. A charcuterie & cured recipe from Slovenia.

  • Zalzett tal-Malti

    Coarse pork sausage with coriander seed and sea salt, fresh or dried. Ready in 40 min prep and 25 min…

  • Zhaya

    Salted and smoked horse rump, sliced thin like ham. A charcuterie & cured recipe from Kazakhstan.

  • Bak Kwa

    Sweet, sticky sheets of pork marinated in sugar and soy, grilled over charcoal. Ready in 40 min plus overnight marinating…

  • Batarekh

    Salted pressed grey mullet roe sealed in wax, sliced thin with lemon. Ready in 1 hr, spread over 3 weeks…

  • Caviar

    Salted sturgeon roe eaten on blini with sour cream. Ready in 40 min prep and 1–3 months maturing at -2°C…

  • Jamón ibérico

    Acorn-fed cured ham hand-carved wafer thin. Ready in 2 hr active work over 3 years prep and 24 to 48…

  • Kazy

    Cured horse-rib sausage, sliced for honored guests. Ready in 1 hr 30 min prep and 3 to 7 days curing,…

  • Katsuobushi

    Skipjack tuna smoked, mould-fermented and dried rock-hard, shaved into dashi flakes. Ready in 2 hr of active work prep and…

  • Kranjska klobasa

    Juicy smoked Carniolan pork sausage with mustard, horseradish. Ready in 1 hr prep and 24 hr resting plus 3 hr…