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Smoked pastrami is a preparation of beef, typically derived from the brisket or navel cut, that undergoes a multi-step curing and cooking process. The meat is first brined, coated with a blend of spices such as black pepper, coriander, and garlic, and then smoked and steamed. The technique shares ro...
Bündnerfleisch is a traditional Swiss smoked beef product originating from Graubünden. The air-smoking process imparts a distinctive smoky flavor while preserving the meat’s texture as a whole muscle cut. This cured beef is valued for its unique taste and heritage, primarily enjoyed by those seeking...
Appenzeller Mostbröckli is a traditional Swiss cured meat originating from the Appenzell region of northeastern Switzerland. It is made from beef that is salted, marinated in apple must (Most) with spices, and then air-dried. The apple must gives the meat its distinctive sweet-savory flavor and cont...
Smoked pork jowl, also known as jowl bacon, is a cured and smoked pork product made from the cheek and jaw area of the pig. It is a traditional staple of Southern U.S. cuisine, used as a seasoning meat in a manner similar to bacon or salt pork. Pork jowl is frequently cooked with collard greens, bea...
Taco de Cecina features thin sheets of salt-cured, air-dried beef or pork that are grilled before serving, with the Yecapixtla variety from Morelos holding particular regional renown across central Mexico.
Rullepølse is a traditional Danish and Norwegian cold cut made from a flat piece of pork, lamb, or beef flank. The meat is seasoned with herbs and spices, rolled tightly into a log, boiled, and then pressed under a heavy weight. After curing, it is sliced very thin and is a staple topping for tradit...
A traditional English cured meat made from the cheeks and lower jaw of a pig, a specialty of Bath, Somerset, typically cured, boiled, and coated in breadcrumbs.
