Cured Meats

🇫🇷Corsica, France

Corsican Coppa

Coppa

Cured pork shoulder from Corsica, aged and dried, deep red and well-marbled.

🇫🇷Corsica, France

Corsican Cured Loin

Lonzu

Corsican cured pork loin from chestnut-fed pigs, lean and flavorful.

🇺🇸United States

Country Ham

A heavily salted, aged, and smoked Southern ham, sliced thin and fried for breakfast or sandwiches.

🇫🇷France

Country Pate

Pate de campagne

Coarse country-style pork pate with herbs, served with bread and cornichons.

🇺🇸Louisiana, United States

Cracklins

Deep-fried pork skin and fat, seasoned while hot — a Louisiana snack and seasoning staple.

🇮🇹Emilia-Romagna, Italy

Culatello di Zibello

The 'king of cured meats': the heart of the ham, aged in the foggy Bassa Parmense for at least 12 months. Sweeter and more prized than whole prosciutto.

🇪🇸Castile and León, Spain

Cured Beef

Cecina de Leon

Salted and air-dried beef from Leon, similar to jerky but more refined, with a deep red color and intense umami flavor, protected by PGI.

🇵🇭Philippines

Cured Beef

Tapa

Cured beef, often sweet and savory, typically pan-fried and served for breakfast with rice and egg.

🇵🇭Philippines

Cured Pork

Tocino

Sweet cured pork with annatto, bright red color, a breakfast staple served with garlic rice and egg.

🇪🇸Spain

Cured Pork Loin

Lomo embuchado

Cured pork loin marinated with paprika and spices, air-dried until firm and tender, often sliced thin as a tapa or in sandwiches.

🇳🇬Nigeria

Dambu Nama

Northern Nigerian shredded meat floss seasoned and dried into a portable snack.

🇧🇼Botswana

Digwapa

Traditional Botswana dried meat — meat cut into small string-like lengths and dried in the sun; a preservation method that predates refrigeration, the meat is rehydrated and cooked when needed.

🇸🇮Slovenia

Domača Salama

Domača suha salama

Farmhouse dry salami of pork with garlic, pepper and sometimes wine, smoked lightly over beech and hung in a cool loft to cure.

🇭🇷Croatia

Drniški pršut

Drniški pršut is wind-dried ham from the Drniš area, matured in the inland Dalmatian climate.

🇧🇬Bulgaria

Elenski But

Еленски бут

Whole salt-cured pork leg from the town of Elena, dried in mountain air in wooden bins for up to a year and shaved into thin translucent slices.

🇺🇸United States

Fatback

A cut of pork back fat, salt-cured and used to season beans, greens, and cornbread.

🇮🇹Rome, Italy

Fave e Pecorino

Roman spring ritual of raw fava beans eaten with Pecorino Romano and salami on May 1st. A picnic tradition.

🇳🇴Norway

Fenalår

A Norwegian cured and dried leg of mutton, sliced thin and served on bread or with Christmas buffet

🇧🇬Bulgaria

Filè Elena

Филе Елена

Whole pork loin dry-cured with salt, savory and pepper into a firm, lean fillet — the leaner cousin of Elenski but from the same Balkan towns.

🇮🇹Tuscany, Italy

Finocchiona

Tuscan fennel-seed salami, the most typical salume of Tuscany. Aged 6+ months, flavored with wild fennel seeds and garlic.

🇦🇹Carinthia, Austria

Gailtaler Bacon

Gailtaler Speck

Carinthian bacon, dry-salted, pressed, marinated, and cold-smoked over beech and elder wood, rich salty flavor with pronounced smoky aroma, rare.

🇱🇾Libya

Gideed

Lamb or camel salted, spiced and dried in the sun after Eid, then stored under olive oil and used a little at a time in stews.

🇧🇬Bulgaria

Gorna Oryahovitsa Sudzhuk

Горнооряховски суджук

Protected-origin dry sausage from Gorna Oryahovitsa: beef and pork with cumin, pressed into a horseshoe and matured for weeks.

🇹🇲Turkmenistan

Gowurma

A nomadic preservation method of frying lamb in its own fat and storing it in sealed containers; traditionally eaten in winter or on long journeys when fresh meat was unavailable; now considered a delicacy paired with fresh bread and pickled vegetables; a practical dish born from the desert environment and nomadic lifestyle.

🇫🇮Finland

Gravlax

Cured Salmon

Dill-cured salmon with salt, sugar, and spices, served with mustard-dill sauce, a Scandinavian classic.

🇨🇭Graubünden, Switzerland

Grisons Air-Dried Beef

Bündnerfleisch

Lean beef salted, spiced and air-dried in the dry mountain air for months, pressed into a rectangular block and sliced tissue-thin.

🇮🇹Rome, Italy

Guanciale

Cured pork jowl, the irreplaceable fat base of Roman pastas—carbonara, amatriciana, gricia. Richer and more flavorful than pancetta.

🇬🇫French Guiana

Guyanais Tasso

Tasso

Dried, salted meat (beef or pork); beef sliced thin, salted thoroughly, sun-dried 4-5 days; can last months without refrigeration; an indigenous Amerindian preservation technique; used in stews and sauces.

🇮🇸Iceland

Hangikjöt

Iceland's smoked lamb over birch or sheep dung, a Christmas and daily classic.

🇧🇦Bosnia and Herzegovina

Herzegovinian Pršut

Hercegovački pršut

Pork leg salted and dried in the bura wind of the Herzegovinian karst, then lightly smoked — unlike the unsmoked Dalmatian style.

🇨🇾Cyprus

Hiromeri

Χοιρομέρι

Whole pork leg salted, pressed under weights, steeped in wine and smoked, then air-dried for months.

🇮🇸Iceland

Hrútspungar

Súrsaðir hrútspungar

Iceland's cured ram's testicles pressed in blocks, a Þorrablót delicacy.

🇨🇳China

Hunan Steamed Cured Pork

腊肉

Pork belly salted and hung in the smoke of a kitchen fire through winter until dark and hard, then sliced and steamed or fried with garlic stems.

🇪🇸Spain

Iberian Ham

Jamon iberico

Dry-cured ham from Black Iberian pigs, sliced paper-thin and served at room temperature, Spain's most iconic cured meat.

🇦🇹Upper Austria, Austria

Innviertler Surspeck

Innviertler Surspeck is Upper Austrian cured pork made through the Innviertel sour-curing and salting tradition.

🇲🇬Madagascar

Jaka

Zebu beef packed into a sealed jar or horn with fat and buried underground for up to a year, then dug up for a family celebration.