The Curesmith
232 recipes · formulated by weight
Recipes
Every recipe carries its formulation by weight, so you can scale it to your own batch. The Curesmith Ratios are my own, refined over years; the Origin Recipes adapt the traditional products of the Atlas to the measured home method.
never cured before?Start with classic streaky bacon →
Back BaconLean pork loin wet-brined, then sliced and fried like a leaner baconView recipe →
Basic British BangerFatty pork and rusk, gently spiced with sage, nutmeg and white pepperView recipe →
Basic CoppaDry-cured pork neck, cased and air-dried into one of the great Italian salumi.View recipe →
Basic Duck Breast ProsciuttoSalt-cured duck breast, air-dried to silky, richly flavoured slices.View recipe →
Basic FilettoPork tenderloin dry-cured and air-dried into delicate, refined slices.View recipe →
Basic Goose Breast ProsciuttoGoose breast dry-cured and air-dried to rich, complex, gamey slices.View recipe →
Basic GuancialeCured pork jowl, prized for its silky fat and deep, porky flavour.View recipe →
Basic LonzaDry-cured pork loin, sliced thin, a lean and delicate alternative to coppa.View recipe →
Basic Pancetta ArrotolataRolled and trussed pork belly pancetta, with a spiral cross-section when sliced.View recipe →
Basic Pancetta TesaFlat-cured pork belly, air-dried without rolling, for slicing or cooking.View recipe →
Basic Spanish ChorizoTraditional Spanish dry-cured sausage with smoked paprika, ancho chilli and red wineView recipe →
BoereworsSouth African coil sausage: beef and pork with toasted coriander and cloveView recipe →
Breakfast SausageFresh pork with fresh ginger, sage and white pepper, as links or pattiesView recipe →
Brined Whole ChickenA wet-brined whole chicken, deeply seasoned and juicy, ready for any cooking methodView recipe →
Classic BratwurstPork, veal and cream, the South German style fresh sausageView recipe →
Classic FelinoTraditional salame from Parma with fennel, garlic & ChiantiView recipe →
Classic FuetTraditional Catalan dry-cured fermented pork sausage with white wine and white pepperView recipe →
Classic Saucisson SecTraditional French dry-cured fermented pork sausageView recipe →
Classic Streaky BaconTraditional cured pork belly with juniper, garlic & black pepperView recipe →
Cold Smoked AndouilleCoarse Cajun pork with onion, garlic and cayenne, cured and cold smokedView recipe →
Cold Smoked ChorizoPaprika and cumin chorizo, cured for a gentle cold smoke, then cookedView recipe →
Cold Smoked SalmonSalt-cured salmon gently cold smoked for delicate, silky slicesView recipe →
Corned Beef (Salted Beef)A brined and simmered beef brisket, the classic salt beef of the deli counterView recipe →
Cured Ham Hock RecipeA brined pork hock with two finish options: smoked for stews and rillettes, or roasted in the German Eisbein traditionView recipe →
DroeworsSouth African dried beef sausage with toasted coriander, the sausage cousin of biltongView recipe →
Dry-Cured ChorizoFermented, cold smoked and dried to 40%, the keeping sister of the cold smoked chorizoView recipe →
Gil’s Goan ChorizoA Goan-Portuguese fusion of Indian spice and traditional dry-cured sausage, with ginger, kashmiri chilli, feni and lemon. Usually semi-dried, this recipe can be taken to 30% weight loss to use in cooking, or to 40% to eat as is.View recipe →
Italian Sweet SausageCoarse fresh pork with toasted fennel, garlic and sweet paprikaView recipe →
New York Style Pastrami RecipeA brined, rubbed and hot-smoked beef brisket, your introduction to combining brine cures with smokeView recipe →
Pickled Ox TongueA brined and slow-cooked beef tongue, served hot with mustard or thinly sliced cold for the best sandwiches you will ever eatView recipe →
Quick and Easy BiltongBeef strips salted, vinegar-dipped and coriander-coated, then air-driedView recipe →
Salt Cured CarpaccioBeef fillet cured in coarse salt, sliced paper-thin and eaten rawView recipe →
Salt Cured GravlaxA whole salmon side cured in salt, sugar and dillView recipe →
Smoked KielbasaEmulsified beef and fat, garlic and mustard, cured and hot smokedView recipe →
Sopressata RomanaTraditional Roman pressed dry-cured sausage with black pepper, chilli and red wineView recipe →
Toulouse SausageCoarse French country sausage of pork and bacon, loosened with white wineView recipe →
Traditional Beef BiltongBeef strips cured overnight in a coriander, salt and pepper rub, then air-driedView recipe →- Cooked sausageMorcilla achorizadaSmoked paprika over a potato-and-onion farce, poached: chorizo colours on a soft morcilla.View recipe →
- Dry-cured sausage'Nduja di SpilingaSoft, fiery and spreadable, carried by fat and the heat of Calabrian peperoncino.View recipe →
- Dry-cured sausageAfyon SucuğuProtected child of the Sucuk family.View recipe →
- Dry-cured sausageAlheira de MirandelaA bread-bound, oak-smoked poultry sausage of Jewish origin, Portugal's best-selling PGI.View recipe →
- Whole muscleAmmerländer SchinkenA PGI bone-in north German ham, long-matured and beech cold-smoked.View recipe →
- Cured fishAnchoas en salazónSalt-matured anchovy fillets.View recipe →
- Smoked sausageAndrollaSmoky, meaty and boiled, a Galician-Bierzo winter dish akin to botillo.View recipe →
- Cured fishAtún en aceiteHome-conserved tuna in oil.View recipe →
- Cured fishBacalao en salazónSalt-cured, dried cod.View recipe →
- Cured fishBoquerones en vinagreVinegar-cured white anchovies.View recipe →
- Fresh sausageBotifarraA fresh white Catalan sausage, gently spiced, grilled and served with beans.View recipe →
- Cooked sausageBotifarra blancaCatalan white cooked sausage.View recipe →
- Cooked sausageBotifarra d’ouAn egg-enriched Catalan sausage.View recipe →
- Fresh sausageBotifarra dolçaA sweet Catalan sausage.View recipe →
- Cooked sausageBotifarra negraCatalan blood sausage.View recipe →
- Smoked sausageBotillo del BierzoRich, smoky and meaty, boiled and served hot, a robust Bierzo winter dish.View recipe →
- Cooked sausageBoudin blanc de RethelFine, delicate and milky-white, a pure white sausage with no filler.View recipe →
- Cooked sausageBoudin noir du MaineSoft, sweet and oniony, a milder blood sausage, fried or grilled.View recipe →
- Whole muscleBresaola della ValtellinaLean, clean and lightly spiced, with a soft, faintly sweet finish.View recipe →
- Dry-cured sausageBudapesti téliszalámiBudapest's protected winter salami: a mould-ripened, allspice-scented pork salami, slowly dried under a noble bloom.View recipe →
- Whole muscleBulagna de l'Île de BeautéHerb-scented cured fat, melting and rich, the Corsican counterpart to lardo.View recipe →
- Cooked sausageBullA cooked, sliced Catalan speciality of head meat and offal, pale or blood-dark.View recipe →
- Cooked sausageCaillette ardéchoiseA baked pork-and-greens faggot wrapped in caul, eaten hot or cold.View recipe →
- Whole muscleCapocollo di CalabriaMarbled and warm, sweet with a gentle chilli note, cured in Calabria's dry southern air.View recipe →
- Whole muscleCapocollo di Martina FrancaSweet, smoky and aromatic, its cooked-wine brush and almond-and-oak smoke unmistakable.View recipe →
- Whole muscleCarne Salada del TrentinoLean, aromatic salt-cured beef, sliced thin and eaten raw or lightly seared.View recipe →
- Whole muscleCecina de ChivoLean, dark and intense, a cured and lightly smoked kid-goat meat.View recipe →
- Whole muscleCecina de LeónDark, smoky and intense, more assertive than pork, with a clean lean finish.View recipe →
- Dry-cured sausageCervelatOne name, many sausages: a Franco-German-Swiss family running from the fermented and dried to the Swiss cooked national sausage.View recipe →
- Cooked sausageChicharrones de CádizSpiced, pressed cooked pork sliced wafer-thin, eaten with lemon.View recipe →
- Dry-cured sausageChistorraThin, bright-red and garlicky, eaten young and fried, a Basque-Navarrese favourite.View recipe →
- Dry-cured sausageChistorra de Navarra / Txistorra de Navarra / Nafarroako TxistorraProtected child of the Chistorra family.View recipe →
- Dry-cured sausageChorizoSmoky, garlicky and paprika-red, from mellow-sweet to fiery by region.View recipe →
- Dry-cured sausageChorizo AsturianoAsturian fermented chorizo.View recipe →
- Dry-cured sausageChorizo de calabazaA pumpkin-stretched chorizo.View recipe →
- Dry-cured sausageChorizo de CantimpalosSmoky and garlicky, firm and clean, from the cold Segovian plateau.View recipe →
- Dry-cured sausageChorizo de LeónFirm and pronouncedly oak-smoked, a robust Leonese chorizo.View recipe →
- Dry-cured sausageChorizo de PamplonaFine-grained, firm and smooth, a paprika chorizo sliced very thin.View recipe →
- Dry-cured sausageChorizo de SalamancaRich and paprika-scented, often from iberico pork, a Salamancan chorizo.View recipe →
- Dry-cured sausageChorizo de SoriaFirm, clean and lightly smoked, a cold-plateau chorizo.View recipe →
- Fresh sausageChorizo frescoFresh, cookable chorizo.View recipe →
- Dry-cured sausageChorizo RiojanoCoarse, garlicky and paprika-rich, with a light smoke, good raw or cooked.View recipe →
- Smoked sausageChosco de TineoRobust, smoky and paprika-red, a hearty cooked Asturian speciality.View recipe →
- Dry-cured sausageChouriço de PortalegreA PGI Alentejo chourico of pork, red-pepper paste and wood smoke.View recipe →
- Dry-cured sausageCiauscoloSoft, mild and spreadable, gently garlicked, made to go on warm bread.View recipe →
- Cooked sausageCodillo en salmueraA brine-cured ham hock.View recipe →
- Whole muscleCoppa de Corse / Coppa de Corse – Coppa di CorsicaDark, sweet and mountain-scented, richly marbled from free-ranging pigs.View recipe →
- Whole muscleCoppa di ParmaDark, sweet and richly marbled, from a muscle that works hard in life.View recipe →
- Cooked sausageCoppa di testaA cold-set mosaic of head meat in its own jelly, gently spiced, frugal and traditional.View recipe →
- Whole muscleCoppa PiacentinaSweet and well-marbled, with a mellow, rounded flavour from long cellar ageing.View recipe →
- Dry-cured sausageCorallinaStudded with coral-like lard, peppery and festive, the salame of a Roman Easter.View recipe →
- Cooked sausageCotechino ModenaSoft, rich and gelatinous, warming and savoury, the heart of a New Year plate with lentils.View recipe →
- Dry-cured sausageCsabai kolbász / Csabai vastagkolbászProtected child of the Kolbász family.View recipe →
- Whole muscleCulatello di ZibelloDeep, sweet and aromatic, with a silky texture and a long finish. The humid cellar and the bladder casing give it a character no whole-leg ham matches.View recipe →
- Whole muscleCulattaRich and sweet, a rind-on whole-muscle cure, culatello's more forgiving relative.View recipe →
- Whole muscleDehesa de ExtremaduraMarbled, sweet and savoury, carrying the nutty depth of the acorn montanera.View recipe →
- Dry-cured sausageEichsfelder Feldgieker / Eichsfelder FeldkiekerThe Eichsfeld's patient giant: a coarse pork sausage stuffed in a bladder and matured for the best part of a year.View recipe →
- Smoked sausageFigatelli de l’Île de Beauté / Figatellu de l’Île de BeautéRich and smoky with a distinct liver depth, grilled fresh or air-dried.View recipe →
- Dry-cured sausageFinocchionaAromatic and gently sweet, the fennel unmistakable through soft, well-marbled pork.View recipe →
- Whole muscleFiocchettoDelicate and lean, the smaller cousin cured from the same leg as culatello.View recipe →
- Whole muscleFrench-style coppaA dry-cured French pork collar, deep red marbled with sweet fat, Corsican and Savoyard.View recipe →
- Dry-cured sausageFuetFirm, garlicky and pepper-forward, wrapped in its signature white bloom.View recipe →
- Dry-cured sausageFuseau LorrainA firm, spindle-shaped dried sausage of Lorraine.View recipe →
- Cooked sausageGrattons lyonnaisCrisp, salted pieces of pork cooked in their own fat, a Lyonnais snack.View recipe →
- Whole muscleGuijueloSweet, delicate and deeply marbled, with fat that melts and a long, nutty finish.View recipe →
- Dry-cured sausageGyulai kolbász / Gyulai pároskolbászProtected child of the Kolbász family.View recipe →
- Dry-cured sausageHungarian Winter SalamiThe Hungarian mould-ripened winter salami: fine, mild pork under a white bloom, lightly beech-smoked and slowly dried.View recipe →
- Dry-cured sausageImperial de LorcaA Murcian cured sausage; details to be confirmed.View recipe →
- Whole muscleJabugoComplex, sweet and nutty, with silky marbled fat and great length, often called Spain's finest ham.View recipe →
- Whole muscleJambon au piment d'EspeletteA Basque dry ham rubbed with mild Espelette pepper, gently warm and russet.View recipe →
- Whole muscleJambon d'AuvergneFirm, nutty and savoury, cured in the clean air of the volcanic Massif Central.View recipe →
- Whole muscleJambon de BayonneSweet, tender and lightly nutty, with a clean Basque character.View recipe →
- Whole muscleJambon de l'ArdècheSweet and rounded, a clean mountain-cured ham of the southern Massif Central.View recipe →
- Whole muscleJambon de LacauneWell-balanced and characterful, a mountain ham from a famous charcuterie town.View recipe →
- Whole muscleJambon de SavoieFirm and savoury, a juniper-scented Alpine ham of Savoie.View recipe →
- Whole muscleJambon de VendéeAromatic and lightly sweet, distinguished by its eau-de-vie and spice marinade.View recipe →
- Whole muscleJambon du KintoaDeep, nutty and richly coloured, a ham defined as much by the pig as the place.View recipe →
- Whole muscleJambon noir de BigorreMarbled, nutty and deep, a heritage black-pig ham to rival the finest Spanish hams.View recipe →
- Cooked sausageJambon persillé de BourgogneChunks of ham set in a parsley-and-wine jelly, a Burgundian Easter dish.View recipe →
- Whole muscleJambon sec de Corse / Jambon sec de Corse – PrisuttuDeep, nutty and firm, a mountain ham shaped by island pigs and long time.View recipe →
- Whole muscleJambon sec des ArdennesMellow and savoury, a northern dry ham shaped by a cool, damp climate.View recipe →
- Whole muscleJamón de SerónBalanced and savoury, a clean mountain-cured white-pig ham.View recipe →
- Whole muscleJamón de Teruel / Paleta de TeruelClean, savoury and lightly sweet, a refined white-pig ham with a firm, even lean.View recipe →
- Whole muscleJamón de TrevélezSweet, lightly salted and delicate, shaped by the thin cold air of the high Alpujarras.View recipe →
- Whole muscleJamón Ibérico de BellotaDeeply savoury and nutty with marbled fat that dissolves on the tongue.View recipe →
- Whole muscleJamón SerranoFirm, savoury and lightly sweet, the accessible cousin of iberico.View recipe →
- Dry-cured sausageKantwurstStyria's edged sausage: pressed to a squared, four-cornered shape and air-dried, warmed with garlic and paprika.View recipe →
- Dry-cured sausageKatenrauchwurstThe 'cottage smoked sausage': coarse pork cold-smoked slowly over weeks to a firm, dark, deeply smoky sausage.View recipe →
- Dry-cured sausageKayseri SucuğuProtected child of the Sucuk family.View recipe →
- Dry-cured sausageKolbászHungary's paprika sausage: smoked and dried, coloured and warmed by generous paprika, the everyday kolbász.View recipe →
- Whole muscleLacón GallegoMilder and more compact than a ham, savoury and typically boiled rather than sliced raw.View recipe →
- Dry-cured sausageLandjägerA flat, pressed, smoked semi-dry snack sausage of the Alpine countries.View recipe →
- Whole muscleLardo di ColonnataSilky, herb-scented and melting, proof that cured fat is a delicacy in its own right.View recipe →
- Dry-cured sausageLebanon bolognaPennsylvania Dutch all-beef bologna: heavily smoked and deeply tangy, in tangy and sweet versions.View recipe →
- Whole muscleLomo adobadoAdobo-marinated pork loin.View recipe →
- Whole muscleLomo de OrzaPork loin cooked and preserved under fat in a pot, a confit-style preserve.View recipe →
- Whole muscleLomo embuchadoLean, deep red and paprika-scented, a prized cured loin, finest from iberico pigs.View recipe →
- Dry-cured sausageLonganiza de AragónLong, thin and firm, peppery with a note of anise, an Aragonese sausage.View recipe →
- Whole muscleLonzo de Corse / Lonzo de Corse – LonzuLean, fine and mountain-scented, the loin of the Corsican cured trio.View recipe →
- Whole muscleLos PedrochesMarbled and nutty, a characterful acorn-fed ham from the Cordoban dehesa.View recipe →
- Dry-cured sausageLucanicaCoarse, fennel-and-chilli scented, an ancient sausage in a living tradition.View recipe →
- Dry-cured sausageLucanica di PicernoProtected child of the Lucanica family.View recipe →
- Dry-cured sausageLukankaBulgaria's pressed sausage: flattened and air-dried, spiced with cumin, black pepper and savory.View recipe →
- Dry-cured sausageLukanka PanagyurskaProtected child of the Lukanka family.View recipe →
- Dry-cured sausageLukanka Troyanska / Troyanska lukankaProtected child of the Lukanka family.View recipe →
- Whole muscleMagret de canard séchéDeep red duck breast rimmed with fat, salt-cured and air-dried, sliced thin.View recipe →
- Dry-cured sausageMettwurstThe German raw sausage in two minds: soft and spreadable in the north, firm and sliceable elsewhere, always cured and often smoked.View recipe →
- Whole muscleMocettaLean, dark and herb-scented, an Alpine cured leg of chamois, goat or beef.View recipe →
- Cured fishMojamaSalt-cured, wind-dried tuna loin, the ham of the sea.View recipe →
- Cured fishMojama de BarbateProtected child of the Mojama family.View recipe →
- Cured fishMojama de Isla CristinaProtected child of the Mojama family.View recipe →
- Smoked sausageMorcilla asturianaAsturian smoked blood sausage.View recipe →
- Cooked sausageMorcilla blancaA bloodless white morcilla.View recipe →
- Cooked sausageMorcilla de BurgosSavoury and spiced, studded with rice, sliced and fried until crisp at the edges.View recipe →
- Cooked sausageMorcilla de cebollaAn onion-rich blood sausage.View recipe →
- Cooked sausageMorcilla dulceA sweet, fruited blood sausage.View recipe →
- Dry-cured sausageMorcónCoarse, dense and paprika-rich, a stout cousin of chorizo in a knobbly casing.View recipe →
- Cooked sausageMortadella BolognaSilky, delicate and gently spiced, dotted with sweet fat and often pistachio, best sliced thin in a rosette.View recipe →
- Cooked sausageMortadella di PratoRosy and boldly spiced, garlicky and warm, with the faint sweetness of alkermes.View recipe →
- Whole musclePaleta curadaThe shoulder ham, smaller and quicker than the leg but cured the same way.View recipe →
- Whole musclePanceta curadaCured pork belly.View recipe →
- Whole musclePancetta de l’Île de Beauté / Panzetta de l’Île de BeautéAromatic and firm, a Corsican cured belly with pepper and a hint of island smoke.View recipe →
- Whole musclePancetta di CalabriaStreaky and warm with chilli, drier and more assertive than the northern pancette.View recipe →
- Whole musclePancetta PiacentinaSweet, spiced and marbled, showing a neat spiral when sliced, good raw or rendered in cooking.View recipe →
- Whole musclePapada en adoboThe salt-cured jowl, dressed in garlic and pimenton adobo.View recipe →
- Dry-cured sausagePatateraExtremadura's spreadable, potato-stretched chorizo.View recipe →
- Dry-cured sausagePepperoniThe American pizza sausage: an Italian-American fermented sausage built on paprika, cayenne and a fast, tangy ferment.View recipe →
- Cooked sausagePorchetta di AricciaHerb-scented roast pork with crisp crackling, savoury and aromatic, best in a plain bread roll.View recipe →
- Whole musclePresunto de BarrancosPortugal's PDO black-pig ham, dried not smoked, close kin to Spanish Extremadura hams.View recipe →
- Whole musclePresunto de BarrosoA PGI mountain ham of Tras-os-Montes, cold-cured and lightly smoked.View recipe →
- Whole muscleProsciutto AmatricianoBalanced between sweet and savoury, with a light peppering and a clean, mountain-cured finish.View recipe →
- Whole muscleProsciutto di CarpegnaSweet, mild and delicate, with a soft golden fat and a gentle, lingering sweetness.View recipe →
- Whole muscleProsciutto di cinghialeDark, lean and gamey, a robust wild boar ham of the Apennine hunting country.View recipe →
- Whole muscleProsciutto di ModenaFuller and a touch saltier than Parma, with a deep, savoury sweetness and a soft, yielding slice.View recipe →
- Whole muscleProsciutto di NorciaRobust and full-flavoured, firmer and more savoury than the plains hams, shaped by cold mountain air.View recipe →
- Whole muscleProsciutto di ParmaSweet, mellow and deeply savoury, its character built from salt, air and long ageing rather than spice.View recipe →
- Whole muscleProsciutto di San DanieleSweeter, softer and more delicate than Parma, shaped by its valley microclimate.View recipe →
- Whole muscleProsciutto di SaurisDelicately smoky and sweet, an Alpine ham with a quiet whisper of beechwood over a tender, rosy lean.View recipe →
- Whole muscleProsciutto ToscanoRobust and savoury, with a pronounced pepper-and-herb aroma and a firm bite, made to stand up to plain bread.View recipe →
- Whole muscleProsciutto Veneto Berico-EuganeoSweet, soft and delicate, one of the gentler Italian hams, with a clean, mild finish.View recipe →
- Dry-cured sausageRosette de LyonMellow, sweet and evenly cured, its wide casing giving a gentle, rounded flavour.View recipe →
- Dry-cured sausageSabadiegoAn Asturian blood-and-onion sausage.View recipe →
- Cooked sausageSalama da sugoDark, winey and intense, so soft it is served spooned from the skin, usually over mashed potato.View recipe →
- Dry-cured sausageSalame BrianzaSmooth, sweet and mild, finely grained and easy-eating.View recipe →
- Dry-cured sausageSalame CremonaSoft, moist and openly garlicky, a yielding lowland salame.View recipe →
- Cooked sausageSalame d'oca di MortaraFine and mild, a goose-and-pork salame with deep local and Jewish roots.View recipe →
- Dry-cured sausageSalame della bergamascaMedium-grained and balanced, an everyday salame of the Bergamo foothills.View recipe →
- Dry-cured sausageSalame di FabrianoMarbled with hand-cut lard cubes, coarse and rich, a Marche classic.View recipe →
- Dry-cured sausageSalame di Sant'OlceseCoarse and savoury, a pork-and-beef Ligurian salame from the Genoese hills.View recipe →
- Dry-cured sausageSalame di VarziCoarse and peppery, mellowed and rounded by long, slow ageing.View recipe →
- Dry-cured sausageSalame FelinoSweet, mild and delicate, with a soft coarse grain and very little garlic, one of the most refined Italian salami.View recipe →
- Dry-cured sausageSalame MantovanoSoft and openly garlicky, a rustic Po-plain salame.View recipe →
- Dry-cured sausageSalame MilanoSmooth, fine-grained and mild, the familiar everyday salame of the north.View recipe →
- Dry-cured sausageSalame NapoliCoarse, peppery and savoury, often lightly smoked, a bold southern salame.View recipe →
- Dry-cured sausageSalame PiacentinoCoarse-grained, garlicky and wine-scented, savoury and rustic rather than sweet.View recipe →
- Dry-cured sausageSalame PiemonteWine-scented and savoury, firm and well-balanced.View recipe →
- Dry-cured sausageSalame S. AngeloCoarse and full-flavoured, shaped by clean Nebrodi mountain air.View recipe →
- Dry-cured sausageSalamini Italiani alla CacciatoraSmall and handy, mild and sweet, quick-drying by virtue of their size.View recipe →
- Dry-cured sausageSalchichónPeppery and savoury, milder and paler than chorizo, with a gentle tang.View recipe →
- Dry-cured sausageSalchichón de MálagaPeppery and mild, an Andalusian salchichon.View recipe →
- Dry-cured sausageSalchichón de SalamancaRefined and peppery, often from iberico pork, a Salamancan salchichon.View recipe →
- Dry-cured sausageSalchichón de Vic / Llonganissa de VicPeppery, refined and clean, cured under white mould in the foggy Osona air.View recipe →
- Dry-cured sausageSalpicão de VinhaisA PGI smoked whole pork loin of Tras-os-Montes, the meaty cousin of chourico.View recipe →
- Dry-cured sausageSalsiccia di CalabriaSpicy and aromatic, chilli-warm with a backbone of fennel.View recipe →
- Smoked sausageSaucisse de MontbéliardSmoky and caraway-scented, a cooked Franche-Comte sausage.View recipe →
- Smoked sausageSaucisse de MorteauDeeply smoky and coarse, a cooked sausage at the heart of Jura cooking.View recipe →
- Dry-cured sausageSaucisson d'ArlesFirm and savoury, a pork-and-beef Provencal saucisson from Camargue cattle country.View recipe →
- Dry-cured sausageSaucisson de l'ArdècheRobust and country-style, sometimes carrying a note of chestnut or cep.View recipe →
- Dry-cured sausageSaucisson de Lacaune / Saucisse de LacauneFirm, lean and peppery, a well-made mountain saucisson.View recipe →
- Dry-cured sausageSaucisson de LyonFine and smooth, sometimes studded with pistachio, a refined Lyonnais sausage.View recipe →
- Dry-cured sausageSaucisson sec d’Auvergne / Saucisse sèche d’AuvergneCoarse, hearty and peppery, an upland saucisson of the Massif Central.View recipe →
- Dry-cured sausageSaucisson sec de l’Île de Beauté / Salciccia de l’Île de BeautéCoarse and rustic, wine-and-garlic scented, from chestnut-fed island pigs.View recipe →
- Dry-cured sausageSchlackwurstA dark, garlicky, coarse-cut smoked cervelat, dried firm and sliceable.View recipe →
- Whole muscleSchwarzwälder SchinkenA PGI boned ham of the Black Forest, spice-cured and cold-smoked over fir.View recipe →
- Whole muscleSkerpikjøtThe Faroese wind-dried leg of mutton: little or no salt, cured by cold Atlantic wind in an open drying shed.View recipe →
- Dry-cured sausageSobrasada de MallorcaSoft, rich and paprika-warm, the Spanish cousin of 'nduja, classic with honey.View recipe →
- Dry-cured sausageSoppressata di CalabriaCoarse, pressed and chilli-warm, rustic and full-flavoured.View recipe →
- Dry-cured sausageSoprèssa VicentinaSoft, sweet and gently spiced, tender enough to almost melt, a Veneto polenta companion.View recipe →
- Whole muscleSpalla cruda di PalasoneRich and rustic, a raw-cured shoulder, the humbler cousin of culatello, beloved of Verdi.View recipe →
- Whole muscleSpeck Alto AdigeWoodsier and firmer than prosciutto, a harmony of light smoke and mountain air.View recipe →
- Dry-cured sausageSpegepølseDenmark's cured sausage: a firm, often smoked dry-fermented sausage, the Nordic take on salami.View recipe →
- Dry-cured sausageStrolghinoThin, soft and sweet, eaten young, made from the trimmings of culatello.View recipe →
- Dry-cured sausageSucukThe garlicky fermented beef sausage of Turkey and the Balkans, spiced with cumin, sumac and red pepper.View recipe →
- Dry-cured sausageSummer sausageThe American keeping sausage: a tangy, semi-dry smoked sausage that needs no refrigeration, hence 'summer'.View recipe →
- Dry-cured sausageSwedish MedvurstA Swedish spiced sausage in the mettwurst family, seasoned with allspice, cured and sometimes smoked.View recipe →
- Dry-cured sausageSzegedi szalámi / Szegedi téliszalámiSzeged's famed winter salami: the origin of the Hungarian mould-ripened style, fine, mild and long-matured.View recipe →
- Dry-cured sausageTeewurstPomerania's 'tea sausage': a fine, fatty, cold-smoked spread, briefly ripened to a soft, tangy paste.View recipe →
- Whole muscleTocino saladoSalt-cured pork back fat.View recipe →
- Whole muscleUnto galegoGalician salt-pressed lard.View recipe →
- Whole muscleVallée d'Aoste Jambon de BossesAromatic and herb-scented, with a deep, savoury lean and a distinctive note of Alpine hay and juniper.View recipe →
- Whole muscleVallée d'Aoste Lard d'ArnadHerb-scented and melting, brightened by juniper and mountain herbs, greener in flavour than Colonnata.View recipe →
- Dry-cured sausageVentricina del VasteseDeep red, chunky and fiery-sweet with pepper and fennel, kept soft and rich.View recipe →
- Whole muscleViolino di capraLean, aromatic and mountain-cured, a festive goat leg sliced like a violin.View recipe →
- Dry-cured sausageWestfälische grobe MettwurstA firm, beech-smoked dry salami from Westphalia, mild and clean.View recipe →
- Cooked sausageZampone ModenaRich and gelatinous, the festive, trotter-cased cousin of cotechino.View recipe →
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