Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

LithuaniaLašiniaiSalt-cured pork fatback eaten cold on black bread with onion.GermanyLeberkäseSilky baked meatloaf sliced hot into crusty rolls.DenmarkLeverpostejWarm liver pâté spread on rye, topped with pickled beet.IcelandLifrarpylsaSheep liver sausage sewn into casing, sliced and fried or boiledBrazilLinguiçaCoarse pork sausage, fresh or smoked, grilled at every churrascoLlonganissalong, thin dry-cured pork sausage heavy with black pepperSpainLomo embuchadowhole pork loin cured with paprika and garlic, stuffed into casingChileLonganiza de ChillánGarlicky pork sausage from Chillan, grilled or served in a rollDominican RepublicLonganiza dominicanaCoarse pork sausage heavy with oregano and sour orange, fried in its own fatPhilippinesLongganisaShort pork sausages, garlicky in Vigan, sweet in Pampanga, sour in LucbanGreeceLoukanikopork sausage flavoured with orange peel, fennel and leekCyprusLountzapork loin brined in wine, coriander-rubbed and smoked, fried with halloumiUnited StatesLoxSilky salt-cured salmon draped over a bagel with cream cheeseBulgariaLukankaflattened, air-dried pork-and-beef sausage with cumin and pepperLebanonMakaneksmall lamb sausages fried with lemon and pomegranate molassesBahrainMalehSalted fish packed in brine, cooked with rice or eaten with bread.GermanyMettRaw seasoned minced pork spread on a bread roll with raw onion.LuxembourgMettwurschtSmoked coarse pork sausage eaten cold or cooked with beansPortugalMorcelapork blood sausage, grilled or dropped into cozidoArgentinaMorcillaBlood sausage grilled whole and spread on bread at the asadoSpainMorcilla de Burgosblood sausage bulked with rice and onion, fried in slicesUruguayMorcilla dulceSweet blood sausage with orange peel, walnuts and raisinsItalyMortadellalarge, silky Bologna pork sausage studded with fat cubes and pepperDjiboutiMuqmadCubes of camel or beef dried hard, fried and stored submerged in gheeDR CongoNdakalaTiny lake sardines sun-dried whole and fried or stirred into saucesNjeguški pršutsmoke-cured ham air-dried in Njeguši villageNorwayNorwegian smoked salmonCold-smoked salmon sliced thin onto scrambled eggs or bread.SomaliaOdkacsun-dried meat jerky preserved in spiced ghee, traveler's foodNigeriaOkporokoRock-hard air-dried cod broken into soups for chew and deep savourMauritiusOurite séchéeOctopus salted and dried in the sun, later stewed or curriedBelarusPalendvitsapork tenderloin salted with caraway and coriander, air-driedPastirmaair-dried cured beef sheathed in çemen paste of fenugreek, garlic and paprikaGreecePastourmasair-dried beef coated in fenugreek paste, sliced very thinRomaniaPastramă de oaiesalted, spiced and smoked mutton, grilled and eaten with mămăligăPastramiBrined, spice-crusted, smoked beef navel steamed and piled on ryeNorth MacedoniaPastrmasalted and air-dried mutton, cooked into beans or eaten sliced

  • Chisca

    Pork offal and grain sausage in natural casing, smoked and fried in slices. A charcuterie & cured recipe from Moldova.

  • Chorizo

    Paprika-cured pork sausage, eaten sliced raw or cooked in stews. A charcuterie & cured recipe from Spain.

  • Chouriço

    Paprika-and-garlic pork sausage, smoked, often flamed at the table. A charcuterie & cured recipe from Portugal.

  • Chorizo santarrosano

    Fat pork sausage with scallion, grilled and served with arepa and lime. A charcuterie & cured recipe from Colombia.

  • Chorizo chuquisaqueño

    Spiced pork sausage fried and served in bread with pickled vegetables. A charcuterie & cured recipe from Bolivia.

  • Chorizo criollo

    Coarse pork and beef sausage, the first thing grilled at any asado. A charcuterie & cured recipe from Uruguay.

  • Chorizo carupanero

    Coarse pork sausage seasoned with garlic and annatto, grilled or fried. A charcuterie & cured recipe from Venezuela.

  • Chuchuk

    Horsemeat sausage, prized winter delicacy. A charcuterie & cured recipe from Kyrgyzstan.

  • Corned Beef

    Tinned salt beef fried with onion and served over rice. A charcuterie & cured recipe from Marshall Islands.

  • Country ham

    Salt-cured, smoked and aged hog leg, sliced thin and fried with red-eye gravy. A charcuterie & cured recipe from United…