Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

LithuaniaSkilandisSmoked, dried sausage stuffed into a pig's stomach, sliced thin.RomaniaSlăninăsalted and smoked pork fat sliced raw with onion and breadIcelandSláturBlood and liver sausage sewn into sheep stomach, boiled and often soured.GambiaSmoked bongabonga shad hot-smoked whole and dried, flaked into stewsDominicaSmoked herringSalt-smoked herring soaked, shredded and cooked with onion and pepperSpainSobrasadasoft, spreadable paprika pork sausage from Mallorca, smeared on breadDenmarkSol over GudhjemSmoked herring on rye with raw egg yolk, radish and chives.NauruSpamTinned spiced pork fried in slices and eaten with rice.DenmarkSpegepølseDry-cured pork salami sliced onto buttered rye for lunch.CzechiaŠpekáčkyFat pork sausage scored and roasted over a campfire with bread and mustard.IrelandSpiced beefBeef cured with saltpetre, cloves and allspice, simmered and sliced thin.SlovakiaSpišské párkySlim smoked pork sausages boiled and eaten with mustard and bread.SerbiaSremski kulenpaprika-heavy dried pork sausage from Srem, matured for monthsSwitzerlandSt. Galler BratwurstPale veal sausage grilled and eaten in the hand with bread, never mustard.TurkeySucukdry-cured beef sausage heavy with cumin, garlic and red pepper; fried with eggsBulgariaSudzhukdried spiced sausage, pressed flat and often smokedBosnia and HerzegovinaSuho mesobeef or lamb salted and cold-smoked, shaved thin over breadEstoniaSuitsukalaHot-smoked lake and Baltic fish eaten warm with rye bread.ArmeniaSujukflat spiced cured sausage of beef and lamb, grilled or fried with eggsNepalSukutiBuffalo or goat meat air-dried into hard strips, then fried with chilli and onionEstoniaSültCold jellied pork eaten with mustard or vinegar.South SudanSun-dried fishNile fish split and dried hard in the sun, then broken into stewsMontenegroSušena ukljevableak from Lake Skadar, salted and dried whole in the sunKosovoSuxhukdry spiced beef sausageIcelandSviðasultaSheep head meat pressed into a terrine, often soured in wheySenegalTambadiangWhole sardinella salted and sun-dried until stiff, then cooked into rice dishesCubaTasajoSalt-dried beef rehydrated and shredded into stews with peppersGermanyTeewurstSoft smoked raw sausage spread thickly on bread.MauritaniaTichtarsun-dried strips of camel or beef, eaten plain or in couscousAustriaTiroler SpeckCold-smoked cured pork, sliced thin with bread and mountain cheese.CzechiaTlačenkaPressed head cheese sliced and doused in vinegar with raw onion.NorwayTørrfiskUnsalted cod air-dried on wooden racks until hard as board.CambodiaTrey NgietSplit fish salted and dried on racks, later fried and eaten with riceAndorraTrumfaPyrenean sausage bulked with grated potato, cured then eaten raw or cooked.CyprusTsamarellagoat meat heavily salted, sun-dried and rubbed with oreganoSri LankaUmbalakadaRock-hard smoked and dried tuna, grated into sambols and curries for depth

  • Éisleker ham

    Oak-smoked cured ham from the Oesling, served with fries. A charcuterie & cured recipe from Luxembourg.

  • Elenski but

    Whole salt-cured ham dried in a wooden tub, sliced thin. A charcuterie & cured recipe from Bulgaria.

  • Falukorv

    Thick mild sausage sliced and fried for weeknight suppers. A charcuterie & cured recipe from Sweden.

  • Farinheira

    Smoked sausage of wheat flour, pork fat, paprika and wine. A charcuterie & cured recipe from Portugal.

  • Fenalår

    Salted and dried leg of lamb, sliced thin with flatbread and butter. A charcuterie & cured recipe from Norway.

  • Fierkelsjhelli

    Suckling pig set in its own clear aspic and sliced cold. A charcuterie & cured recipe from Luxembourg.

  • Frankfurter Würstchen

    Slender smoked pork sausage warmed in water, eaten with mustard and bread. A charcuterie & cured recipe from Germany.

  • Foie gras

    Rich fattened duck liver, festive starter with brioche and chutney. A charcuterie & cured recipe from France.

  • Gadeed

    Eid mutton salted with turmeric and chili, sun-dried and packed in fat. A charcuterie & cured recipe from Libya.

  • Gerookte paling

    Hot-smoked eel, rich and oily, eaten on white bread with lemon. A charcuterie & cured recipe from Netherlands.