Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

0 dishes.

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  • Njeguški pršut

    Smoke-cured ham air-dried in Njeguši village. Ready in 2 hr hands-on across the cure prep and 12–18 months cooking. 1…

  • Pastrami

    Brined, spice-crusted, smoked beef navel steamed and piled on rye. Ready in 1 hr prep and 5 days cure, 6…

  • Pastirma

    Air-dried cured beef sheathed in çemen paste of fenugreek, garlic and paprika. Ready in 1 hr prep and 4 weeks…

  • Valhoamas

    Tuna boiled, smoked and sun-dried into hard blocks that keep for months. Ready in 1 hr prep and 1 hr…

  • Basturma

    Air-dried beef coated in fenugreek-garlic paste, sliced paper-thin. Ready in 1 hr over several days prep and 4 to 6…

  • Biltong

    Air-dried spiced meat, often from kudu, oryx or springbok. Ready in 30 min prep and 4 hr curing plus 4–7…

  • Botifarra

    Fresh Catalan pork sausage grilled over vine cuttings, or the blood version. Ready in 1 hr plus 24 hr resting…

  • Bull negre

    Fat blood sausage of pork and rice, sliced cold or fried. Ready in 1 hr 30 min prep and 1…

  • Ghavurma

    Lamb fried and preserved under its own fat for the winter. Ready in 40 min prep and 3 hr cooking.…

  • Khlia

    Spiced dried beef kept in fat, stirred into eggs, stews and semolina. Ready in 40 min over two days prep…