Cured Meats

🇮🇹Friuli-Venezia Giulia, Italy

Prosciutto di San Daniele

Friuli's PDO dry-cured ham, sweeter and darker than Parma, aged at least 13 months where Alpine winds meet Adriatic breezes.

🇧🇪Wallonia, Belgium

Pâté ardennais

Pâté ardennais is a coarse Ardennes meat pâté, often made with seasoned pork or game.

🇫🇷Nouvelle-Aquitaine, France

Pâté de Périgord

Pâté de Périgord is a rich, finely seasoned meat pâté associated with Périgord charcuterie.

🇪🇹Ethiopia

Quanta

ቋንጣ

Ethiopia's beloved dried, spiced beef — long strips marinated in berbere, mitmita and salt, then air-dried until chewy and intense. The original Ethiopian beef jerky, eaten as a snack or as an ingredient in stews.

🇬🇪Racha-Lechkhumi and Kvemo Svaneti, Georgia

Rachuli Ham

Რაჭული ლორი

A dry-cured smoked ham from the Racha region of Georgia, made from pork leg, salted and smoked over alder wood.

🇫🇷France

Rillettes

Slow-cooked shredded meat preserved in fat, spreadable like pate.

🇫🇷Lyon, France

Rosette de Lyon

Dry-cured pork sausage from Lyon with an elongated shape and chewy texture.

🇲🇫Saint Martin

Saint Martin Christmas Ham

Jambon de Noël

Whole ham glazed with sugar cane syrup, honey, pineapple or orange juice, and spices (clove, cinnamon, allspice, bay leaf), then baked until caramelized; a centerpiece of Christmas dinner in Saint Martin families; recently added as a category in the Collectivity's traditional food competition.

🇮🇹Italy

Salame di Varzi

Pavia PDO dry-cured salami.

🇮🇹Emilia-Romagna, Italy

Salame Felino

PDO cured pork salami from Felino near Parma, aged 3-4 weeks. Coarse-ground, sweet, and tender—sliced thick with the knife.

🇩🇴Dominican Republic

Salami Dominicano

Dominican pork-and-beef salami, a national staple eaten fried at breakfast, in locrios, or as a snack. Brands like Induveca are sliced and fried until crispy.

🇩🇴Dominican Republic

Salami Frito

Dominican fried salami: slices of pork-and-beef salami pan-fried until crispy at the edges. A key component of los tres golpes and a breakfast and snack staple.

🇷🇺Russia

Salo

Сало

Salo is cured pork fatback, salted and sometimes smoked, and eaten with bread, garlic, and black pepper.

🇨🇭Switzerland

Salsiz

A short, flattened air-dried sausage of beef and pork, hung in alpine cellars and eaten sliced with bread and cheese.

🇬🇷Greece

Sardeles Pastes

Σαρδέλες παστές

Greek salted sardines, cured in salt and served with olive oil and lemon. A meze and ouzo companion, salty and savory, a seafood appetizer, served with bread, an island specialty.

🇳🇨New Caledonia

Saucisson de Cerf

Saucisson de cerf is cured venison seasoned and packed into a sausage, then air-dried until firm enough to slice thinly.

🇧🇪Wallonia, Belgium

Saucisson d’Ardenne

Saucisson d'Ardenne

Saucisson d’Ardenne is a smoked, air-dried Ardennes pork sausage with a coarse grind and a firm, savoury slice.

🇭🇺Hungary

Scalded Bacon

Abált szalonna

Scalded bacon is poached or scalded pork bacon, less smoky than traditional szalonna and tender in texture.

🇺🇸Mid-Atlantic, United States

Scrapple

A Pennsylvania Dutch breakfast meat of pork scraps and cornmeal, formed into a loaf, sliced, and fried.

🇲🇾Kelantan, Malaysia

Serunding Daging

Spiced beef floss cooked until dry and fibrous, served as condiment or snack, dry fibrous texture with golden brown color and aromatic spice blend.

🇱🇦Laos

Sesame Beef Jerky

ຊີ້ນສະຫວັນ

Thinner strips of dried beef coated in sesame seed and sugar, sweeter than plain jerky and more brittle.

🇸🇩Sudan

Sharmout

Beef cut in strips, salted and hung to dry hard in the sun, then stored for months and broken into stews.

🇷🇴Transylvania, Romania

Sibiu Salami

Salam de Sibiu

A dry-cured pork salami with a thick white noble mould coat, matured for months in cellars in the Carpathian foothills.

🇱🇹Lithuania

Skilandis Smoked Sausage

Skilandis

A pig stomach stuffed with minced meat and garlic, cold-smoked for four weeks, registered as an EU Traditional Speciality Guaranteed.

🇺🇸United States

Smithfield Ham

A Virginia ham salt-cured, smoked, and aged for months or years, from the Smithfield tradition.

🇧🇾Belarus

Smoked Goose Breast

Паўгускі

Goose breast salted, pressed and cold-smoked over alder, once a Jewish and gentry delicacy of the north-west and now a niche farm product.

🇪🇪Võrumaa, Estonia

Smoked Meat

Suitsuliha

Smoked pork, traditionally smoked in sauna ovens, especially common in Võrumaa region, an old preservation method.

🇱🇹Lithuania

Smoked Pork Back Fat

Lašiniai

Smoked non-rendered pork underskin fat, sliced thin and served on dark rye bread with onions and horseradish.

🇷🇴Romania

Smoked Pork Fat

Slănină afumată

Pork back fat salted and smoked over beech, sliced thin onto bread with raw onion, or grilled on a stick over a fire.

🇮🇹Calabria, Italy

Soppressata di Calabria

Calabrian dry-cured pork salami, often pressed flat, flavored with chili and black pepper. A southern Italian antipasto staple.

🇮🇹Trentino-Alto Adige, Italy

Speck Alto Adige

South Tyrol's lightly smoked dry-cured ham, seasoned with juniper, bay, and rosemary. A bridge between Italian and Austrian curing traditions.

🇳🇴Norway

Spekemat (Cured Meats)

Spekemat

A Norwegian platter of cured and dried meats (fenalår, spekeskinke, salami), served with bread and cheese

🇮🇪Cork, Ireland

Spiced Beef

Cork-cured beef, traditional Christmas dish.

🇷🇸Serbia

Sremski kulen

Сремски кулен

Sremski kulen is a coarse, paprika-scented pork sausage from Srem and Bačka, pressed and slowly air-cured. Petrovački kulen is a local form associated with the Slovak communities of Vojvodina.

🇺🇸United States

Stuffed Ham

A Maryland Eastern Shore ham butterflied and stuffed with greens and seasonings, then baked.

🇧🇦Bosnia and Herzegovina

Sudžuk

Dry beef sausage seasoned with garlic and pepper, no pork, air-dried into a firm horseshoe and eaten raw or fried into eggs.