Cured Meats
Basturma
Բաստուրմա
Armenia
Beef fillet pressed under weights, salted and coated in a thick paste of fenugreek, garlic and paprika, then air-dried for weeks.
Original eatfuls sticker artwork
What it is
A closer look at Basturma.
Beef fillet pressed under weights, salted and coated in a thick paste of fenugreek, garlic and paprika, then air-dried for weeks.
What to look for
Know it when you find it.
The chaman crust should be a centimetre thick and deep red. Sliced translucent; the garlic stays on the breath for a day.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Basturma.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
Hungary
Scalded Bacon
Abált szalonna
Scalded bacon is poached or scalded pork bacon, less smoky than traditional szalonna and tender in texture.
Crete, Greece
Apaki
Απάκι
Cretan vinegar-marinated smoked pork.
Paphos, Cyprus
Apochti
Απόχτι
Pork loin salted, soaked in wine and coated in ground coriander and cinnamon, then dried without smoking.
Samtskhe-Javakheti, Georgia
Apokhti
Აპოხტი
Apokhti is salted, air- or sun-dried meat; goose apokhti is the celebrated Meskhetian form used in a distinct rectangular khinkali.
Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
Messolongi flathead grey mullet bottarga.
Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bacon and Cabbage
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic