Cured Meats
Bosnian Smoked Beef
Suho meso
Herzegovina, Bosnia and Herzegovina
Beef salted and cold-smoked over beech for weeks until nearly black, then sliced thin or cut into the bean pot.
Original eatfuls sticker artwork
What it is
A closer look at Bosnian Smoked Beef.
Beef salted and cold-smoked over beech for weeks until nearly black, then sliced thin or cut into the bean pot.
What to look for
Know it when you find it.
The Sjenica and Herzegovina versions are the ones to seek. It should slice into translucent dark red sheets, not crumble.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bosnian Smoked Beef.
Names around the table
One food, more than one name.
Keep exploring
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Abált szalonna
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Crete, Greece
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Απάκι
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Paphos, Cyprus
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Απόχτι
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Samtskhe-Javakheti, Georgia
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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
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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