Sauces, pickles and ferments
Condiments, chutneys, pastes and fermented foods.
Foie grasMeat
🇫🇷 France and 5 moreFattened duck or goose liver, a French delicacy served whole or as a spread
Main dish, Lunch, Dinner
ProsciuttoMeat
🇮🇹 Italy and 5 moreItalian dry-cured ham, sliced thin and served uncooked
Sausage or cured food, Snacks, Lunch
PastirmaMeat
🇹🇷 Turkey and 5 moreAir-dried cured meat coated in a spiced fenugreek paste
Sausage or cured food, Breakfast, Lunch
Corned beefMeat
🇮🇪 Ireland and 5 moreSalt-cured beef, often pink, eaten fresh or canned in many countries
Main dish, Breakfast, Lunch
RagùMeat
🇮🇹 Italy and 1 moreItalian meat sauce for pasta, made in many regional styles
Main dish, Lunch, Dinner
CharcuterieMeat
🇫🇷 FranceFrench tradition of cured, cooked, and preserved meats, often from pork
Sausage or cured food
KabanosMeat
🇵🇱 Poland and 5 moreLong, thin, smoked pork sausage from Poland, often eaten as a snack or appetiser
Sausage or cured food, Snacks
KiviakMeat
🇬🇱 GreenlandFermented whole seabirds prepared in a seal skin for Arctic winter feasts
Main dish
Neapolitan ragùMeat
🇮🇹 ItalySlow-cooked meat and tomato sauce from Naples, served with pasta and as a main dish
Main dish, Lunch, Dinner
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Neapolitan ragù: CristianoMay, CC BY-SA 4.0, source
- Foie gras: Nikodem Nijaki, CC BY-SA 3.0, source
- Corned beef: BrokenSphere, CC BY-SA 3.0, source
- Pastirma: E4024, CC BY-SA 4.0, source
- Prosciutto: Benreis, CC BY-SA 3.0, source
- Ragù: my self, Public domain, source
- Kabanos: Sokołów SA, CC BY 3.0, source
- Charcuterie: Wilfredor, CC BY-SA 4.0, source