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2007 — 2010
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Prosciutto
Biltong is a kind of cured meat that originated in South Africa. Many different types of meat are used to produce it, ranging from beef through game meats to fillets of ostrich from commercial farms...
Bresaola is air-dried salted beef that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender with a sweet, musty smell...
Capicola, or coppa, is a traditional Neapolitan Italian cold cut (salume) made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capicola comes from capo—head—and collo—neck—of a pig...
Jerky is meat that has been cut into strips, trimmed of fat, marinated in a spicy, salty, or sweet liquid, and dried or smoked with low heat (usually under 70°C/160°F) or is occasionally just salted and sun-dried...
Italian pancetta is a type of dry cured meat, similar to bacon. It is pork belly that has been salt cured and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not smoked)...
Pastırma or bastırma is a highly seasoned, air-dried cured beef in the cuisines of the former Ottoman countries...
Prosciutto is the Italian word for ham. In English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thin and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto...
Salo (Ukrainian and Russian: ñàëî) is a traditional Central and Eastern European food: cured slabs of fatback (rarely pork belly), with or without skin. The Central European one is usually treated with paprika or other condiments...
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