Global food category
206 traditional foods, ingredients, and local specialties connected by one appetite.
Andorran Cured Meat
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206 foods match this view. Narrow them by country, type, rarity, or name.
Andorra
Bringuera
One of the most typical Andorran cured meats; made by local producers using traditional recipes; a staple of charcuterie boards in bordes and restaurants; you cannot miss it when visiting Andorra; reflects the mountain tradition of preserving pork; the cured meat of Andorra; found at every traditional restaurant.
Andorra
Llonganissa
Air-dried Andorran pork sausage, a Pyrenean cured-meat staple.
Andorra
Donja
A type of Andorran pork cured meat; one of the most typical Andorran cured meats; used in escudella and other traditional dishes; made by local producers like Els Escaubells and Cal Jordi; a key ingredient in the national stew; found on charcuterie boards and in cooking; the pork that flavors Andorran stews;.
Crete, Greece
Απάκι
Cretan vinegar-marinated smoked pork.
Paphos, Cyprus
Απόχτι
Pork loin salted, soaked in wine and coated in ground coriander and cinnamon, then dried without smoking.
Samtskhe-Javakheti, Georgia
Აპოხტი
Apokhti is salted, air- or sun-dried meat; goose apokhti is the celebrated Meskhetian form used in a distinct rectangular khinkali.
Appenzell, Switzerland
Air-dried, pressed beef from Appenzell, seasoned with pepper, garlic and herbs, sliced paper-thin as an aperitif meat.
Appenzell, Switzerland
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Wallonia, Belgium
Salami d'Ardenne
Smoked and air-dried pork salami from the Ardennes forests.
Western Greece, Greece
Αυγοτάραχο
Messolongi flathead grey mullet bottarga.
Romania
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic
China
肉干
Bakkwa is thinly sliced meat marinated in a sweet-savoury mixture, grilled until caramelised at the edges, and sold as a festive Chinese New Year snack.
Armenia
Բաստուրմա
Beef fillet pressed under weights, salted and coated in a thick paste of fenugreek, garlic and paprika, then air-dried for weeks.
Nouvelle-Aquitaine, France
Jambon de Bayonne
Cured ham from the Basque country, similar to prosciutto, dry-cured with salt.
Botswana
Segwapa
Botswana dried beef — meat cut into thin strips like strings and dried, a traditional preservation method; similar to biltong but less spiced, the Batswana version of digwapa.
South Africa
Umncweba
South Africa's most loved snack: dried, cured, and spiced meat (beef, game, or ostrich) with coriander and salt
Baden-Württemberg, Germany
Schwarzwälder Schinken
EU-protected dry-cured smoked ham from the Black Forest, smoked over fir and spruce wood, with a dark exterior.
Argentina
A cured pork shoulder (similar to coppa) sliced thin and served in picadas or in sandwiches. A staple of Argentine delis (fiambrerías) and appetizer platters.
Mongolia
Борц
Beef or camel cut into long strips and air-dried through the winter without salt until it is hard as wood.
Herzegovina, Bosnia and Herzegovina
Suho meso
Beef salted and cold-smoked over beech for weeks until nearly black, then sliced thin or cut into the bean pot.
Lombardy, Italy
Lean air-cured beef from Valtellina, sliced paper-thin and served with olive oil, lemon, and shaved Parmigiano. Italy's answer to carpaccio.
Jura, Switzerland
Brési is Fribourg-style air-dried beef, deeply red and thinly sliced after a long cure.
Slovenian Littoral, Slovenia
Bunka is a Slovenian cured pork neck or shoulder stuffed with seasoning, smoked and air-dried until sliceable.
Northern Portugal, Portugal
Butelo de Vinhais is a Portuguese sausage or cured meat from Bragança District, seasoned and preserved to concentrate its smoky, savory flavor.
British Virgin Islands
Corned Pork
Salt-cured pork, a traditional dish that is increasingly rare and highly sought after at cultural food fairs in the British Virgin Islands; a distinctive BVI heritage dish.
American Samoa
Pisupo
Samoan pisupo is preserved or canned corned beef cooked with onion, greens, or root vegetables into a savoury communal meal.
Wales, United Kingdom
Carmarthen Ham is a Welsh dry-cured pork ham from Carmarthen, matured for slicing.
Brazil
A lightly salted beef from the Northeast, partially dried in the sun or shade for a day or two, then grilled or pan-fried before serving.
Mexico
Sun-dried, salted beef, rehydrated and cooked into scrambles and stews.
Peru
Air-dried salted lamb from the southern Andes, used to deepen soups and stews.
Guam
Tinala' Katne
Tinala katne is beef cut into strips, salted, dried, and sometimes smoked until chewy; the preserved meat is eaten in small pieces with rice or fina'denne'.
Argentina
Charqui
Sun-dried, heavily salted beef from the South, historically a staple for long journeys and a key ingredient in traditional gaucho cooking.
Bolivia
Salted and sun-dried llama meat from the Bolivian Altiplano, pounded thin and used as a filling for empanadas and tamales or rehydrated in stews.
United States
Bacon battered and deep-fried like fried chicken, a Texas State Fair indulgence.
Emilia-Romagna, Italy
PDO cured pork shoulder (capocollo) from Parma, aged 3-6 months. Sweet, tender, and marbled—served as antipasto.