Baku Kitchen! An independent reference of traditional food

Charcuterie & Cured

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  • Kielbasa

    Garlicky smoked sausages, grilled at bonfires or with bread. A charcuterie & cured recipe from Poland.

  • Kippers

    Herring split, salted and cold-smoked, grilled with butter for breakfast. A charcuterie & cured recipe from United Kingdom.

  • Kitoza

    Smoked or dried zebu strips, eaten with morning rice. A charcuterie & cured recipe from Madagascar.

  • Klippfisk

    Salted, dried cod soaked before cooking, the base of bacalao stew. A charcuterie & cured recipe from Norway.

  • Kobi

    Heavily salted sun-dried tilapia, torn into waakye and stews. A charcuterie & cured recipe from Ghana.

  • Kovbasa

    Garlicky homemade smoked pork sausage. A charcuterie & cured recipe from Ukraine.

  • Krovianka

    Blood sausage bulked with buckwheat groats, fried in slices. A charcuterie & cured recipe from Ukraine.

  • Kraški pršut

    Bora-wind-dried Karst ham, thinly sliced. A charcuterie & cured recipe from Slovenia.

  • Kryvianka

    Blood sausage bulked with buckwheat groats, fried in slices. Ready in 10 minutes prep and 20 minutes cooking. Serves 4.…

  • Kumpiak

    Whole salted and smoked ham, dried and eaten in slices. Ready in 10 minutes prep and none cooking. Buy 60…