Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

MaldivesHikimasSkipjack tuna boiled, smoked and sun-dried into hard blocks, shaved into dishesCyprusHiromeripressed, wine-cured and smoked ham sliced very thinHungaryHurkaliver or blood sausage bulked with rice, fried until the skin crispsNorth KoreaHwangtaePollock frozen and thawed on winter racks until golden and fluffy, then simmeredSwedenIsterbandCoarse smoked pork and barley sausage, slightly sour, fried with potatoes.FranceJambon de BayonneAir-dried Basque ham, sliced thin and eaten with bread and butter.SpainJamón ibéricoacorn-fed cured ham hand-carved wafer thinChinaJinhua HamSalt-cured Zhejiang pork leg aged for months, shaved into broths for deep savoury depthBhutanJumaFat sausage of minced beef, rice and spices, boiled then fried in slicesMoldovaJumăricrisp pork cracklings left from rendering lard, eaten with onionPolandKabanosyLong thin dried pork sticks, smoky and snappy, eaten as a snack.TunisiaKaddidmutton strips salted with coriander and chili, sun-dried and stored in fatKazakhstanKartahorse intestine turned inside out and boiled, sliced onto festive tablesMontenegroKastradinasalted, wind-dried mutton, boiled with cabbage in winterPolandKaszankaBlood sausage with buckwheat groats, fried with onion.JapanKatsuobushiSkipjack tuna smoked, mould-fermented and dried rock-hard, shaved into dashi flakesKazakhstanKazycured horse-rib sausage, sliced for honored guestsSenegalKéthiakhsardinella salted, smoked and dried, flaked into rice and bean dishesAlgeriaKhliaspiced dried beef kept in fat, stirred into eggs, stews and semolinaMoroccoKhliispiced beef strips sun-dried then confited in fat and kept in jarsPolandKielbasaGarlicky smoked sausages, grilled at bonfires or with bread.CameroonKilishiBeef sliced paper thin, sun-dried, coated in spiced groundnut paste and dried againUnited KingdomKippersHerring split, salted and cold-smoked, grilled with butter for breakfast.MadagascarKitozasmoked or dried zebu strips, eaten with morning riceNorwayKlippfiskSalted, dried cod soaked before cooking, the base of bacalao stew.GhanaKobiHeavily salted sun-dried tilapia, torn into waakye and stewsUkraineKovbasagarlicky homemade smoked pork sausageKranjska klobasajuicy smoked Carniolan pork sausage with mustard, horseradishSloveniaKraški pršutbora-wind-dried Karst ham, thinly slicedUkraineKroviankablood sausage bulked with buckwheat groats, fried in slicesBelarusKryviankablood sausage bulked with buckwheat groats, fried in slicesCroatiaKulenspicy paprika-cured Slavonian sausageBelarusKumpiakwhole salted and smoked ham, dried and eaten in slicesMauritaniaLakhlaacamel or beef dried, cooked and stored under its own fat for monthsLandiWhole sheep salted and air-dried on the roof, kept for eating through winterChinaLap CheongSweet air-dried pork sausage cured with rose wine, steamed over claypot rice

  • Butifarra soledeña

    Small spiced pork-and-beef balls in casing, boiled and eaten with lime. A charcuterie & cured recipe from Colombia.

  • Butifarra paraguaya

    Coarse pork and beef sausage, boiled then grilled, sold at markets. A charcuterie & cured recipe from Paraguay.

  • Carne de sol

    Salt-cured sun-dried beef griddled, with cassava and butter. A charcuterie & cured recipe from Brazil.

  • Cârnați de Pleșcoi

    Smoked mutton sausage with chilli and garlic from Buzău. A charcuterie & cured recipe from Romania.

  • Cârnați de casă

    Home-made garlic pork sausages, smoked and hung to dry. A charcuterie & cured recipe from Moldova.

  • Cecina de León

    Smoked, air-dried beef sliced thin like ham, deep red and lean. A charcuterie & cured recipe from Spain.

  • Cervelat

    The national sausage, cross-cut and grilled over campfires. A charcuterie & cured recipe from Switzerland.

  • Cha Lua

    Pork pounded to a paste, wrapped in banana leaf and steamed into a springy roll. A charcuterie & cured recipe…

  • Charque

    Salted sun-dried llama or beef, pounded and fried into charquekan. A charcuterie & cured recipe from Bolivia.

  • Chimukuyu

    Beef salted and sun-dried in strips, then pounded and cooked in relish. A charcuterie & cured recipe from Zimbabwe.