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

  • Country ham

    Salt-cured, smoked and aged hog leg, sliced thin and fried with red-eye gravy. A charcuterie & cured recipe from United…

  • Csabai kolbász

    Coarse pork sausage heavy with sweet and hot Hungarian paprika. A charcuterie & cured recipe from Hungary.

  • Culatello di Zibello

    Pear-shaped cured ham from the rump, matured in river fog. A charcuterie & cured recipe from Italy.

  • Domiati cheese

    Soft white brined cheese, Egypt’s everyday breakfast cheese with ful and bread. A cheese & dairy recipe from Egypt.

  • Droëwors

    Thin coriander-spiced sausage air-dried until brittle, snapped and eaten dry. A charcuterie & cured recipe from Namibia.

  • Dried Reef Fish

    Split reef fish salted and dried hard on racks in the sun, then boiled or grilled. A charcuterie & cured…

  • Duck confit

    Duck legs preserved and crisped in their own fat. Ready in 20 min prep and 3 hr cooking. 6 legs.…

  • Éisleker ham

    Oak-smoked cured ham from the Oesling, served with fries. A charcuterie & cured recipe from Luxembourg.

  • Elenski but

    Whole salt-cured ham dried in a wooden tub, sliced thin. A charcuterie & cured recipe from Bulgaria.

  • Fasikh

    Nile fish salted and fermented in jars until soft and strongly aromatic. A fermented & pickled recipe from South Sudan.