Baku Kitchen! An independent reference of traditional food

cured

200 dishes.

TapsilogTapsilogCured beef tapa with garlic fried rice and runny eggTasajoTasajoSalt-dried beef rehydrated and shredded into stews with peppersTeewurstTeewurstSoft smoked raw sausage spread thickly on bread.TestouriTestourifirm salty sheep's-milk cheese, sliced and grilled or eaten with olivesTichtarTichtarsun-dried strips of camel or beef, eaten plain or in couscousTiroler SpeckTiroler SpeckCold-smoked cured pork, sliced thin with bread and mountain cheese.TitiTitiSalt-preserved muttonbird chicks, oily and strong, boiled or roastedTongan VanillaTongan VanillaHand-pollinated vanilla beans, dark and floral; sold cured in bundles.Trout with hamTrout with hamPyrenean river trout pan-fried with cured mountain hamTrumfaTrumfaPyrenean sausage bulked with grated potato, cured then eaten raw or cooked.TsamarellaTsamarellagoat meat heavily salted, sun-dried and rubbed with oreganoUmncwebaUmncwebasalted sun-dried meat, the Swazi biltongUžička pršutaUžička pršutaheavily smoked dry-cured ham from the Zlatibor highlandsVanille des ComoresVanille des ComoresHand-pollinated cured vanilla pods, a mainstay of the island economyVerhackertVerhackertFinely chopped cured bacon and fat spread thickly on breadVoblaVoblasalted, air-dried Caspian roach, torn apart and eaten with beerWinter salamiWinter salamimould-ripened pork salami, cold-smoked and aged for monthsZalzett tal-MaltiZalzett tal-Malticoarse pork sausage with coriander seed and sea salt, fresh or driedZasekaZasekaMinced salted bacon fat spread on bread with onion and paprika.ZhayaZhayasalted and smoked horse rump, sliced thin like ham

  • Guanciale

    Cured pork cheek, fattier and sharper than pancetta. A charcuterie & cured recipe from Italy.

  • Hiromeri

    Pressed, wine-cured and smoked ham sliced very thin. A charcuterie & cured recipe from Cyprus.

  • Jaadi

    Fish salted and packed in barrels for months until soft, sour and strong-smelling. A fermented & pickled recipe from Sri…

  • Jambon de Bayonne

    Air-dried Basque ham, sliced thin and eaten with bread and butter. A charcuterie & cured recipe from France.

  • Jibna beida

    Salty white brined cheese, squeaky and firm, eaten at breakfast with ful. Ready in 40 min prep and 20 min…

  • Jinhua Ham

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

  • Kaddid

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

  • Kalix löjrom

    Golden vendace roe eaten on toast with sour cream and red onion. Ready in 15 min prep and 5 min…

  • Kastradina

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

  • Khlii

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