Cured Meats

🇲🇽Sonora, Mexico

Machaca

Dried, shredded beef, rehydrated and scrambled with eggs or served in tacos.

🇴🇲Oman

Maqadeed

مقدد

Maqadeed consists of meat strips that are salted, dried, and later rehydrated or fried; the process concentrates the meat's savory flavor.

🇳🇱Netherlands

Meat Pudding

Balkenbrij

Traditional cold meat pudding from pork broth, buckwheat meal, organ meats with rommelkruid spices, sliced and fried.

🇭🇷Croatia

Meso Z Tiblice

In Croatia, Meso Z Tiblice is Međimurje pork preserved under lard and sliced cold.

🇪🇸Andalusia, Spain

Mojama

Cured tuna loin from Cádiz, a traditional salazón.

🇲🇩Moldova

Moldovan Pastramă

Pastramă

Mutton or pork rubbed with salt, garlic and thyme, pressed and lightly smoked, then grilled in slices over vine cuttings.

🇨🇦Montreal, Canada

Montreal Smoked Meat

Viande fumée

Cured, spiced, and smoked beef brisket, hand-sliced and piled high on rye with yellow mustard, Montreal deli icon.

🇪🇸Spain

Mountain Ham

Jamon serrano

Dry-cured ham from white pigs, cured in mountain air, less expensive than iberico but a beloved everyday staple across Spain.

🇹🇭Thailand

Mu daet diao

หมูแดดเดียว

Mu daet diao, pork marinated and sun-dried for a day then fried, is a named Thai dish sold from dedicated shops.

🇬🇧England, United Kingdom

New Forest Pannage Ham

New Forest Pannage Ham is a protected collective food or drink identity with a defined regional specification.

🇲🇪Njeguši and Cetinje, Montenegro

Njeguši Prosciutto

Njeguška pršuta

Pork leg salted, pressed and cold-smoked over beech in the village of Njeguši, then dried in the draught that runs between Mount Lovćen and the Bay of Kotor.

🇵🇹Portugal

Painho de Portalegre

Painho de Portalegre is a Portuguese sausage or cured meat from Portalegre District, seasoned and preserved to concentrate its smoky, savory flavor.

🇧🇾Belarus

Paliandvitsa

Палендвіца

Pork or beef loin dry-cured with salt, garlic and coriander, air-dried for weeks and sliced paper thin.

🇦🇷Argentina

Panceta

Dalmatinska panceta

Argentine pork belly, cured or fresh, sliced and grilled or used in stews and asados. A staple of the parrilla, grilled until crispy and served with chimichurri.

🇭🇷Dalmatia, Croatia

Pancetta

Panceta

Cured pork belly from Dalmatia, similar to Italian pancetta, used in cooking or served as part of charcuterie, a traditional cured meat.

🇮🇹Italy

Pancetta

Italian cured pork belly, essential soffritto/ragù base.

🇫🇷Paris, France

Paris Ham

Jambon de Paris

Paris-style cooked ham, pink, moist, and mild, thinly sliced for sandwiches.

🇧🇬Rhodopes, Bulgaria

Pastarma

Пастърма

Beef or goat pressed flat, salted and air-dried in the cold months, then sliced paper-thin. The mountain villages hang it in the wind rather than smoke it.

🇷🇸Serbia

Pastrma

Пастрма

Pastrma is spiced lamb cut into strips and wind-dried in the southern Serbian and Prizren tradition.

🇱🇧Kayseri, Lebanon

Pastırma

Բաստուրմա

A cured beef product made by salting, pressing, and air-drying whole muscle cuts, then coating them with çemen, a paste of fenugreek, garlic, and red pepper. Originating from nomadic Turkic meat-preservation traditions, pastırma is eaten thinly sliced at breakfast, in börek, or with eggs. Afyonkarahisar and Kayseri are renowned for their pastırma, with the Afyon version holding a GI.

🇵🇱Poland

Pasztet

Polish pâté.

🇫🇷France

Pate in Crust

Pate en croute

Pate baked in a pastry crust, decorative and refined, a charcuterie showpiece.

🇨🇦Toronto, Canada

Peameal Bacon

Bacon de maïs

Wet-cured pork loin rolled in cornmeal, unsmoked Canadian bacon, Toronto's signature ingredient.

🇷🇸Serbia

Pecenica Srpska

Печеница

Srpska pečenica is smoked pork loin, sliced as a cold cut for breakfast and celebrations.

🇨🇦Northern Canada, Canada

Pemmican

Dried meat (traditionally bison) pounded into coarse powder mixed with melted fat and occasionally berries, travel food.

🇺🇸United States

Pepperoni

A dry-cured, spiced pork-beef sausage, sliced thin — America's favorite pizza topping.

🇳🇴Western Norway, Norway

Pinnekjøtt

A Norwegian Christmas dish of salted, dried (sometimes smoked) lamb ribs, steamed over birch sticks until tender. Served with swede purée, potatoes, beer, and akevitt, a Western Norway festive icon.

🇷🇸Southern Serbia, Serbia

Pirotska peglana kobasica

Пеглана кобасица

Pirotska peglana kobasica is a thin, air-dried Serbian sausage from Pirot, repeatedly pressed flat while it cures. Beef and lamb are seasoned with paprika and garlic for a dense, peppery slice.

🇺🇸United States

Pork Roll (Taylor Ham)

A New Jersey breakfast meat of spiced, formed pork — known as Taylor Ham up north, Pork Roll down south.

🇧🇪Flanders, Belgium

Potjesvlees uit de Westhoek

Potjesvlees uit de Westhoek is a West Flemish terrine of chicken, rabbit, and veal set in clear aspic and served cold.

🇨🇿Prague, Czech Republic

Prazska Sunka

Pražská šunka

Boneless, brined and lightly smoked Prague ham.

🇵🇹Portugal

Presunto

Presunto de Barrancos

Dry-cured Portuguese ham, often from Alentejo or Minho, sliced paper-thin.

🇸🇮Slovenia

Prleška Tünka

Pork shoulder and belly salted, cooked and buried in its own lard in a wooden tub, keeping through the year without refrigeration.

🇭🇷Dalmatia, Croatia

Prosciutto

Pršut

Dry-cured ham, air-dried without smoking, Dalmatian and Istrian varieties are famous, cured by bura wind, PDO protected in some regions.

🇮🇹Italy

Prosciutto Cotto

Prosciutto Cotto is a named Italian cured meat from Italy, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.

🇮🇹Emilia-Romagna, Italy

Prosciutto di Parma

PDO dry-cured ham from Parma, aged at least 12 months with only sea salt—no nitrates. Sweet, delicate, and sliced paper-thin.