Baku Kitchen! An independent reference of traditional food

cured

200 dishes.

Montreal smoked meatMontreal smoked meatCured spiced brisket piled high on rye with mustardMortadellaMortadellalarge, silky Bologna pork sausage studded with fat cubes and pepperNjeguški pršutNjeguški pršutsmoke-cured ham air-dried in Njeguši villageNorwegian smoked salmonNorwegian smoked salmonCold-smoked salmon sliced thin onto scrambled eggs or bread.Nsomba zowotchaNsomba zowotchaLake fish salted and grilled whole over charcoal by the waterOka i’aOka i’aRaw fish marinated in lemon, coconut cream, onion and chiliOkporokoOkporokoRock-hard air-dried cod broken into soups for chew and deep savourOurite séchéeOurite séchéeOctopus salted and dried in the sun, later stewed or curriedPalendvitsaPalendvitsapork tenderloin salted with caraway and coriander, air-driedPastirmaPastirmaair-dried cured beef sheathed in çemen paste of fenugreek, garlic and paprikaPastourmasPastourmasair-dried beef coated in fenugreek paste, sliced very thinPastramă de oaiePastramă de oaiesalted, spiced and smoked mutton, grilled and eaten with mămăligăPastramiPastramiBrined, spice-crusted, smoked beef navel steamed and piled on ryePastrmaPastrmasalted and air-dried mutton, cooked into beans or eaten slicedPeixe secoPeixe secofish and small shark sun-dried on racks, torn into stewsPicadaPicadaBoard of salami, cheese, olives and crisps shared before dinnerPinnekjøttPinnekjøttSalted lamb ribs steamed over birch twigs at Christmas.Pleah Sach KoPleah Sach KoThin raw beef cured in lime juice with herbs, shallot and roasted rice powderPoisson saléPoisson saléSalted dried fish soaked and simmered into sauces for depthPovi MasimaPovi MasimaSalt-cured beef brisket simmered and served with taro or ricePražská šunkaPražská šunkaMild brined ham smoked over beechwood, carved from the bone.Prekmurska šunkaPrekmurska šunkasmoked, dry-cured pork leg from the Prekmurje plainPreserved lemonsPreserved lemonslemons packed in salt until the rind turns silky and intensely perfumedPresunto de BarrancosPresunto de BarrancosDOP ham from acorn-fed black Iberian pigs, aged two yearsPrleška tünkaPrleška tünkasalted pork cuts preserved under melted lard in a wooden tubProsciutto di ParmaProsciutto di Parmasweet air-cured ham sliced paper-thinPršutPršutbora-dried Dalmatian ham sliced thinPu DongPu DongSmall paddy-field crabs cured raw in salty brine, pounded into papaya saladPwason salePwason saleFish salted and dried in the sun, later grilled or stewed with onionQadeedQadeedsalted meat strips dried in the sun, later cooked with riceQueijo CanastraQueijo CanastraRaw-milk cow's cheese from Minas, tangy and firm, eaten with guava pasteQueso ChancoQueso ChancoSemi-soft cow's cheese with small holes, melted into sandwichesQueso ColoniaQueso ColoniaSemi-hard cow's cheese with small holes, mild and butteryQueso costeñoQueso costeñoSalty pressed white cheese, crumbled over arepas and rice or eaten friedQueso llaneroQueso llaneroHard salty white cheese from the plains, grated over arepas and pastaQueso PaipaQueso PaipaSemi-hard ripened cow's cheese with a firm rind, from Boyaca

  • ‘Nduja

    Fiery spreadable pork salame red with Calabrian chilli. A charcuterie & cured recipe from Italy.

  • Adjuevan

    Salted fish fermented to a pungent paste, used a pinch at a time in sauces. A fermented & pickled recipe…

  • Aguachile

    Raw shrimp drowned in lime juice, chiltepin chile and cucumber. 25 min to prepare. 4 servings. A main recipe from…

  • Ardennes ham

    Salted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread. Ready in 10 minutes prep and none…

  • Awarma

    Lamb confited in its own tail fat, spooned into eggs and kibbeh. Ready in 30 min prep and 2 hours…

  • Avgotaracho

    Grey mullet roe pressed, dried and sealed in beeswax. A charcuterie & cured recipe from Greece.

  • Bakkeljauw

    Salt cod shredded and stewed with onion, tomato and hot pepper. Ready in 20 min prep and 30 min cooking.…

  • Bastirma

    Air-dried beef under a thick fenugreek-garlic crust, fried with eggs. A charcuterie & cured recipe from Egypt.

  • Blackfish

    Salted and stewed pilot whale meat, dark and oily, served with provisions. Ready in 30 min prep and 2 hr…

  • Bokkoms

    Whole salted mullet dried in the wind, peeled and eaten with bread. A charcuterie & cured recipe from South Africa.