Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

São Tomé and PríncipePeixe fumadoFish smoked over wood, the backbone of calulu and everyday saucesGuinea-BissauPeixe secofish and small shark sun-dried on racks, torn into stewsEquatorial GuineaPescado ahumadoFish smoked hard over wood and broken into peanut and palm saucesCentral African RepublicPoisson fuméUbangi river fish split and smoked black, crumbled into every sauceGabonPoisson saléSalted dried fish soaked and simmered into sauces for depthVatican CityPorchetta di Aricciawhole boned pig roasted with herbs, sliced into bread rollsSamoaPovi MasimaSalt-cured beef brisket simmered and served with taro or riceCzechiaPražská šunkaMild brined ham smoked over beechwood, carved from the bone.SloveniaPrekmurska šunkasmoked, dry-cured pork leg from the Prekmurje plainPortugalPresunto de BarrancosDOP ham from acorn-fed black Iberian pigs, aged two yearsChilePrietasBlood sausage with onion and spices, grilled whole at the asadoSloveniaPrleška tünkasalted pork cuts preserved under melted lard in a wooden tubItalyProsciutto di Parmasweet air-cured ham sliced paper-thinCroatiaPršutbora-dried Dalmatian ham sliced thinLatviaPutraimdesaBarley groat and blood sausage fried and served with lingonberrySeychellesPwason saleFish salted and dried in the sun, later grilled or stewed with onionOmanQadeedsalted meat strips dried in the sun, later cooked with riceColombiaRellenaBlood sausage packed with rice, peas and herbs, fried in thick slicesEgyptRengasmoked herring shredded with onion, oil and lemon, eaten with green onionsLatviaRiga spratsGolden oil-packed smoked sprats on buttered bread.FranceRillettesPork slow-cooked in fat and shredded into a spreadable potted paste.NetherlandsRookworstSmoked pork sausage steamed and served on top of stamppot.IcelandRúllupylsaPressed, rolled lamb flank spiced and sliced thin onto flatbread.ThailandSai Krok IsanShort pork and rice sausages fermented until sour, grilled and eaten with raw cabbageThailandSai UaCoiled northern pork sausage packed with lemongrass, galangal, kaffir lime and chilliSalame de TandilDry-cured salami from the Buenos Aires hills, sliced for picadasDominican RepublicSalami dominicanoFirm cured beef salami sliced thick and fried for breakfastSalosalted pork fatback with garlic, sliced onto rye breadMarshall IslandsSalted Dried FishReef fish split, salted and sun-dried on racks; rehydrated for cooking.FranceSaucisson secDry-cured pork sausage sliced as an aperitif with bread and wine.GermanySchwarzwälder SchinkenBlack Forest ham, dry-cured and cold-smoked over fir, sliced thin.BotswanaSegwapaStrips of beef or game salted, spiced and air-dried in the desert windSouth SudanSharmoutStrips of beef or goat sun-dried to leather, then pounded into soupsBangladeshShutkiSun-dried salted river and sea fish, cooked into pungent curries and mashesLaosSien SavanhBeef strips marinated with sesame and sugar, sun-dried then fried until chewyBhutanSikam PaaDried pork belly stir-fried with dried chillies and radish, chewy and fatty

  • Csabai kolbász

    Coarse pork sausage heavy with sweet and hot Hungarian paprika. A charcuterie & cured recipe from Hungary.

  • Cretons

    Cold spiced pork and onion spread eaten on toast at breakfast. A charcuterie & cured recipe from Canada.

  • Culatello di Zibello

    Pear-shaped cured ham from the rump, matured in river fog. A charcuterie & cured recipe from Italy.

  • Cumberland sausage

    Long coiled pork sausage, coarsely chopped and peppery, sold by the length. A charcuterie & cured recipe from United Kingdom.

  • Čvarci

    Crisp pork cracklings pressed into blocks, eaten with bread and wine. A charcuterie & cured recipe from Croatia.

  • Doktorskaya kolbasa

    Pale, finely ground boiled sausage sliced for sandwiches. A charcuterie & cured recipe from Russia.

  • Dry meat

    Smoke-dried meat and fish, hard as wood, simmered soft in soups. A charcuterie & cured recipe from Liberia.

  • Droëwors

    Thin coriander-spiced sausage air-dried until brittle, snapped and eaten dry. A charcuterie & cured recipe from Namibia.

  • Dried Reef Fish

    Split reef fish salted and dried hard on racks in the sun, then boiled or grilled. A charcuterie & cured…

  • Drisheen

    Soft blood pudding made with sheep’s blood, sliced and fried or served with tripe. A charcuterie & cured recipe from…