Best Cold Smoked
South Tyrolean speck is a cured pork product traditionally made from the hind leg in South Tyrol, northern Italy. Its preparation combines restrained smoking with salting, seasoning, and air drying, producing a ham that differs from both heavily smoked northern European meats and unsmoked Mediterran...
Tiroler Speck is a dry-cured and smoked pork product associated with the Austrian state of Tyrol. It is commonly made from selected cuts of pork that are seasoned, cured, cold-smoked, and matured, producing a firm texture and a balance of savory, smoky, and spiced flavors. Tiroler Speck holds Europe...
Nueske’s Applewood Smoked Bacon is a premium pork product crafted by the Wisconsin-based Nueske family. Their cold-smoking process using applewood creates a distinctive flavor and texture appreciated by discerning cooks and food enthusiasts seeking high-quality bacon. The family's tradition, dating...
Speck Alto Adige is a traditional Italian pork product originating from South Tyrol’s alpine valleys. The unique production method involves alternating cold smoking with open-air curing, resulting in a distinctive flavor profile. This dry-cured ham boasts Protected Geographical Indication (PGI) stat...
Schwarzwälder Schinken is a traditional German ham originating from the Black Forest. The unique smoking process utilizes fir branches and sawdust, resulting in a dense texture and distinctive smoky flavor. This cold-smoked pork product is primarily enjoyed by consumers seeking authentic German cuis...
Speck Alto Adige IGP is a distinctive Italian cured ham originating in the mountainous region of South Tyrol. The product’s notable quality stems from a centuries-old production process utilizing both traditional Mediterranean salting and Northern European cold smoking techniques. This results in a...
Schwarzwälder Schinken, commonly known as Black Forest ham, is a dry-cured German pork product. The unique flavor arises from cold smoking the meat using pine or fir wood, a process protected by European Union regulations. This method creates a dense, intensely flavored ham ideal for deli preparatio...
Smoked duck liver, known in French as foie gras fumé, is a delicacy created by curing and cold-smoking fattened duck liver. The cold-smoking process infuses the rich, buttery organ meat with a distinct smoky aroma while preserving its luxurious texture without cooking it completely. It is typically...
Westfälischer Schinken originates in Westphalia, Germany. This cold-smoked pork ham is renowned for its distinctive flavor developed through a traditional dry-curing process combined with beechwood smoking. The use of locally sourced juniper branches adds complexity to the smoke. It’s primarily enjo...
Westphalian ham is a specialty smoked meat produced in Germany’s Westphalia region. It undergoes a meticulous dry-curing process followed by cold smoking using juniper and beechwood. This traditional method imparts a distinctive smoky flavor and firm texture to the pork. The ham is typically enjoyed...
The D'Artagnan Smoked Duck Breast Magret is a fully cooked, ready-to-eat poultry product sold by the New Jersey-based gourmet food company D'Artagnan. The magret is sourced from farm-raised Moulard ducks, cured, and then hardwood smoked to create a flavor profile similar to smoked ham or prosciutto....
Lebanon Bologna is a Pennsylvania Dutch fermented and cold-smoked beef sausage originating in Lebanon County, Pennsylvania, distinguished by its tangy flavor from lactic acid fermentation and dark exterior.
Pancetta affumicata is an Italian charcuterie product made from pork belly that undergoes a process of dry salt-curing followed by wood-smoking. This smoking process distinguishes it from traditional unsmoked pancetta, which is typically cured and air-dried, by imparting a robust, bacon-like flavor...
Landjäger is a cured, cold-smoked, and dried sausage traditionally produced in southern Germany, Switzerland, Austria, and parts of Alsace. It is made from a mixture of beef and pork seasoned with salt, pepper, garlic, coriander, and red wine, and is pressed into a rectangular mold giving it a chara...
Lachs Schinken, translating to "salmon ham," is a traditional German cured meat product made from lean pork loin. It is cold-smoked over an extended period, which, combined with the nitrite curing process, gives the cooked or raw ham a distinct pinkish-red hue similar to that of smoked salmon. The p...
Summer sausage is a semi-dry, fermented meat product popular in American culinary traditions, typically made from a blend of pork and beef. Historically, its fermentation process created a high-acidity environment that allowed the meat to be stored without refrigeration during the warmer summer mont...
A kipper is a whole herring that has been split open along the back, gutted, salted or brined, and cold-smoked. The process preserves the fish while giving its flesh a smoky flavor, firm texture, and characteristic golden-brown surface. Kippers are closely associated with British and Irish food trad...
Finnan haddie is haddock cured with salt and cold-smoked, traditionally associated with Findon, a fishing village near Aberdeen in Scotland. The smoking process gives the fish a pale color, firm texture, and pronounced flavor without fully cooking it, so it is normally poached, baked, or otherwise c...
The bloater is a whole, ungutted herring lightly cold-smoked to produce a gamey, gamy flavor, associated primarily with Great Yarmouth, England, where it was a significant commercial product in the 19th century.
