Found 87 results.
Meats preserved with salt
Salt-cured pork, usually prepared from pork belly or fatback.
mineral used as food ingredient, composed primarily of sodium chloride
Preservation of food with dry salt
Salt-cured beef product
Pancettait
Italian bacon made with pork belly
salt-cured fish-eggs of the Acipenseridae family
Fish preserved or cured with salt
food preservation with salt
Italian cured meat products and predominantly made from pork
Style of bacteria-risen bread
salt produced from the evaporation of seawater
catalan fish salad
Fully ripe olives eaten as food
cured and smoked pork belly
cured and smoked pork belly
British salt company
Technique of covering food with salt and baking
Cypriot meat delicacy
Andalusian cured tuna delicacy
Jutgalkr-ro
Korean term for seafood pickled in salt
coarse additive-free edible salt
German pig sholder dish
traditional, predominantly Slavic food consisting of cured slabs of fatback
Gravlaxno
Nordic dish consisting of raw salmon, cured in salt, sugar, and dill
Asín tibuokfil
Filipino artisanal salt
halite from Pakistan
Cod preserved by drying after salting
bacon substitute
Pennsylvian Dutch pork, apple and dumpling dish
Potatoes boiled in brine, from Syracuse, New York
Southern African snack food
Italian and Corsican pork cold cut
first course of a formal Italian meal
type of pork
cut of pork from a pig's cheek
pork sausage originating and typical of the Iberian Peninsula, spread to Latin America of raw minced pork, seasoned with spices and dried
Chemical used as preservative and curing agent
pungent-smelling salt
Italian dry-cured ham
Italian dry-cured ham
Canadian back bacon made from lean boneless pork loin, trimmed fine, wet cured, and rolled in cornmeal
Catalan, dry cured pork sausage
Makdousar
Middle Eastern dish of oil-cured eggplant
Goma shiojp-ro
Japanese sesame salt
salad of black-eyed peas lightly pickled in a vinaigrette-style dressing, often eaten as a dip accompaniment to tortilla chips
Solyankaru
Russian and Eastern European soup with pickled vegetables
Italian black olive
Chemical used as preservative and curing agent for meats
Slovenian sausage
dish consisting of a fillet of brined salmon
dried or cured beef, mutton or venison
French cured ham with protected designation of origin
Italian cured meat prepared from pork jowl
chemical used as leavening agent and smelling salt
salad dish of orange slices with olive oil, salt and black pepper
Kaiser roll with salt and caraway
hand-harvested sea salt
Butter to which salt has been added
Bulgarian salt and spice mix
roe-based meze common to Turkey and Greece
roe-based meze common to Turkey and Greece
type of Italian bacon
Tocinoes
crunchy strips of skin and bacon cut from pork loin
soft French cheese made from cow's milk, produced in the former Dauphiné province
Large sections of pork
Chouriçopt
Portuguese pork sausage
Chemical used as preservative and curing agent
Brazilian cheese
Shioyakijp-ro
Esgarrates
valencian cod dish
Italian term for pizza without tomato sauce
Lean, dried meat preparation
food usually made from ground meat with a skin around it
food usually made from ground meat with a skin around it
food usually made from ground meat with a skin around it
Spanish sausage, similar to chorizo
food usually made from ground meat with a skin around it
Lardoit
cured strips of pig fat
dry-cured ham from South Tyrol
dry-cured ham from Spain
Embutidoes
Cured, dry sausages found in the cuisines of Spain, Portugal, Brazil, Philippines
American term for cured smoked back bacon
is an appetizer served on a wooden board that features a selection of foods, such as cured meats, cheeses, fruits and crackers
precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays