Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

228 dishes.

EswatiniUmncwebasalted sun-dried meat, the Swazi biltongSerbiaUžička pršutaheavily smoked dry-cured ham from the Zlatibor highlandsMaldivesValhoamasTuna boiled, smoked and sun-dried into hard blocks that keep for monthsBelarusVantrabiankaLiver and buckwheat sausage, boiled then fried in slices.AustriaVerhackertFinely chopped cured bacon and fat spread thickly on breadCentral African RepublicViande boucanéeBush meat smoked hard over wood so it survives the journey to marketRussiaVoblasalted, air-dried Caspian roach, torn apart and eaten with beerLuxembourgWäinzoossissWine sausage poached and eaten with mustard and mashed potato.HungaryWinter salamimould-ripened pork salami, cold-smoked and aged for monthsMaltaZalzett tal-Malticoarse pork sausage with coriander seed and sea salt, fresh or driedSloveniaZasekaMinced salted bacon fat spread on bread with onion and paprika.KazakhstanZhayasalted and smoked horse rump, sliced thin like ham

  • Gravlax

    Salmon cured with salt, sugar, dill; mustard-dill sauce. A charcuterie & cured recipe from Norway.

  • Guanciale

    Cured pork cheek, fattier and sharper than pancetta. A charcuterie & cured recipe from Italy.

  • Harðfiskur

    Wind-dried fish jerky slathered with butter. A charcuterie & cured recipe from Iceland.

  • Hasip

    Sheep intestine stuffed with rice, offal and fat, boiled and sliced. A charcuterie & cured recipe from Uzbekistan.

  • Hiromeri

    Pressed, wine-cured and smoked ham sliced very thin. A charcuterie & cured recipe from Cyprus.

  • Hikimas

    Skipjack tuna boiled, smoked and sun-dried into hard blocks, shaved into dishes. A charcuterie & cured recipe from Maldives.

  • Hurka

    Liver or blood sausage bulked with rice, fried until the skin crisps. A charcuterie & cured recipe from Hungary.

  • Hwangtae

    Pollock frozen and thawed on winter racks until golden and fluffy, then simmered. A charcuterie & cured recipe from North…

  • Isterband

    Coarse smoked pork and barley sausage, slightly sour, fried with potatoes. A charcuterie & cured recipe from Sweden.

  • Jambon de Bayonne

    Air-dried Basque ham, sliced thin and eaten with bread and butter. A charcuterie & cured recipe from France.