Baku Kitchen! An independent reference of traditional food

cured

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  • Montreal smoked meat

    Cured spiced brisket piled high on rye with mustard. Ready in 1 hr prep and 10 hr cooking. About 3…

  • Mortadella

    Large, silky Bologna pork sausage studded with fat cubes and pepper. A charcuterie & cured recipe from Italy.

  • Norwegian smoked salmon

    Cold-smoked salmon sliced thin onto scrambled eggs or bread. A charcuterie & cured recipe from Norway.

  • Nsomba zowotcha

    Lake fish salted and grilled whole over charcoal by the water. Ready in 30 minutes prep and 25 minutes cooking.…

  • Okporoko

    Rock-hard air-dried cod broken into soups for chew and deep savour. A charcuterie & cured recipe from Nigeria.

  • Ourite séchée

    Octopus salted and dried in the sun, later stewed or curried. A charcuterie & cured recipe from Mauritius.

  • Palendvitsa

    Pork tenderloin salted with caraway and coriander, air-dried. Ready in 10 minutes prep and none cooking. Buy 60 g per…

  • Pastrma

    Salted and air-dried mutton, cooked into beans or eaten sliced. A charcuterie & cured recipe from North Macedonia.

  • Pastourmas

    Air-dried beef coated in fenugreek paste, sliced very thin. A charcuterie & cured recipe from Greece.

  • Pastramă de oaie

    Salted, spiced and smoked mutton, grilled and eaten with mămăligă. A charcuterie & cured recipe from Romania.