Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

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  • Jinhua Ham

    Salt-cured Zhejiang pork leg aged for months, shaved into broths for deep savoury depth. A charcuterie & cured recipe from…

  • Juma

    Fat sausage of minced beef, rice and spices, boiled then fried in slices. A charcuterie & cured recipe from Bhutan.

  • Jumări

    Crisp pork cracklings left from rendering lard, eaten with onion. A charcuterie & cured recipe from Moldova.

  • Kaddid

    Mutton strips salted with coriander and chili, sun-dried and stored in fat. A charcuterie & cured recipe from Tunisia.

  • Kabanosy

    Long thin dried pork sticks, smoky and snappy, eaten as a snack. A charcuterie & cured recipe from Poland.

  • Karta

    Horse intestine turned inside out and boiled, sliced onto festive tables. A charcuterie & cured recipe from Kazakhstan.

  • Kaszanka

    Blood sausage with buckwheat groats, fried with onion. A charcuterie & cured recipe from Poland.

  • Kastradina

    Salted, wind-dried mutton, boiled with cabbage in winter. A charcuterie & cured recipe from Montenegro.

  • Kéthiakh

    Sardinella salted, smoked and dried, flaked into rice and bean dishes. A charcuterie & cured recipe from Senegal.

  • Khlii

    Spiced beef strips sun-dried then confited in fat and kept in jars. A charcuterie & cured recipe from Morocco.