Cured Meats

🇳🇵Nepal

Sukuti

सुकुटी

Meat is salted, air-dried, and often grilled or fried with chilli, onion, and spices into Nepal's chewy dried-meat dish.

🇮🇸Iceland

Sviðasulta

Iceland's head cheese from sheep's head, cured in lactic acid, a Þorrablót delicacy.

🇬🇷Peloponnese, Greece

Syglino

Συγγλίνο

A Mani (Peloponnese) cured pork, smoked and preserved in olive oil, spiced with orange and herbs. A regional specialty, savory and aromatic, served as a meze or with eggs, a Mani tradition.

🇭🇺Hungary

Szegedi Teliszalami

Szegedi téliszalámi

PGI winter salami.

🇺🇸United States

Tanka-me-a-lo

A Lakota dried-meat preparation — lean meat pounded with berries, a high-protein traveling food.

🇨🇺Cuba

Tasajo

Cuban air-dried, salted beef, rehydrated and shredded into a savory dish with onions, peppers, and tomato.

🇺🇸Louisiana, United States

Tasso Ham

A Louisiana smoked, heavily seasoned pork shoulder used to flavor gumbos, red beans, and étouffée.

🇫🇷France

Terrine

Meat mixture baked in a terrine dish, sliceable and elegant.

🇲🇷Mauritania

Tichtar

Sun-dried meat strips, traditionally from addax antelope but now from camel or beef; salted and dried in the desert sun for preservation; rehydrated and cooked into stews or grilled; a nomadic preservation method that concentrates the meat's flavour.

🇪🇭Western Sahara

Tidguit

Cooked and sun-dried camel meat prepared as a paste mixed with water and fat; made from tichtar (dried meat) cooked on a small fire; considered an excellent dish for guests and traveler's food; the paste form makes it portable and long-lasting.

🇸🇰Slovakia

Tlačenka

Head meat and skin set in its own gelatine, pressed into a casing and sliced thin, eaten cold with raw onion and vinegar.

🇨🇾Cyprus

Tsamarella

Τσαμαρέλλα

Goat meat boned, heavily salted, dried in the sun and rubbed with dried oregano until it is hard and intensely savoury.

🇦🇹Tyrol, Austria

Tyrolean Bacon

Tiroler Speck

Dry-salted, cold-smoked bacon from Tyrol, aged in Alpine air, PGI-protected, lightly smoked and air-dried, a legendary Austrian ingredient.

🇸🇿Eswatini

Umkhunsu

Cooked then dried meat, similar to biltong but cooked before drying.

🇷🇸Serbia

Užička pršuta

Ужичка пршута

Užička pršuta is western Serbia’s dry-cured smoked ham, salted and matured in the mountain air around Užice and Zlatibor. The neighboring Zlatibor smokehouse tradition is part of the same regional identity.

🇨🇭Valais, Switzerland

Valais Dried Meat

Viande séchée du Valais

Beef cured with salt, herbs and mountain air, dried for weeks in the dry Rhône valley wind and served in thin slices with rye bread.

🇨🇭Valais, Switzerland

Valais Raw Ham

Walliser Rohschinken

Protected air-dried Valais ham is sliced thinly, with a firm texture and concentrated Alpine flavour.

🇪🇸Valencian Community, Spain

Valencian Easter Longaniza

Longaniza de Pascua

Longaniza de Pascua is a seasoned Spanish sausage traditionally prepared for the Easter table in Valencia.

🇩🇪North Rhine-Westphalia, Germany

Westphalian Ham

Westfälischer Schinken

Dry-cured ham smoked over beechwood and juniper, from Westphalia, with a mild smoke flavor.

🇫🇴Faroe Islands

Wind-Dried Mutton

Skerpikjøt

The most iconic Faroese dish; wind-dried mutton fermented in a hjallur (traditional wooden drying shed with slatted walls) for five to nine months; intensely flavoured, earthy, and umami-rich; served thinly sliced on rye bread or as part of a family meal; a TasteAtlas-listed must-try.

🇨🇳Yunnan, China

Xuanwei Ham

宣威火腿

A dry-cured mountain ham aged one to three years, deep red and salty, used in slivers to season soups and steamed dishes rather than eaten in slices.

🇸🇮Slovenia

Zgornjesavinjski Želodec

Upper Savinja Valley speciality: coarse pork and bacon seasoned with garlic and pepper, packed into a flattened casing and air-dried for months.

🇰🇬Kyrgyzstan

Zhal

Жал

Zhal is Kazakh smoked lard made from horse neck, sliced thin and served as a rich savory food for honored guests.

🇰🇿Kazakhstan

Zhaya

Жая

A Kazakh salted and smoked horse meat from hip and hind leg., a festive and celebratory dish

🇱🇺Éislek, Luxembourg

Éisleker Ham

Raw ham from the Oesling hills in the north, salted, lightly smoked and air-dried, then sliced thin and served with pickled onions.

🇸🇮Slovenian Littoral, Slovenia

Šebreljski želodec

Šebreljski želodec is a regional Slovene stuffed pork stomach from the Šebrelje/Cerkno area, cured into a dense slice with a seasoned meat filling.