List of smoked foods | Wikipedia audio article
This is an audio version of the Wikipedia Article: List of smoked foods 00:00:29 1 Smoked foods 00:00:38 1.1 Beverages 00:00:59 1.2 Cheeses 00:03:06 1.3 …
This is a list of smoked foods.
Smoking is the process of flavoring, cooking,
or preserving food by exposing it to smoke
from burning or smoldering material, most
Foods have been smoked by humans throughout
Meats and fish are the most common smoked
foods, though cheeses, vegetables, and ingredients
used to make beverages such as whisky, smoked
beer, and lapsang souchong tea are also smoked.
Smoked beverages are also included in this
== Smoked foods ==
=== Beverages ===
Smoked beer – beer with a distinctive smoke
flavor imparted by using malted barley dried
over an open flameGrätzerSuanmeitangSmoked
=== Cheeses ===
Smoked cheese is any cheese that has been
specially treated by smoke-curing.
It typically has a yellowish-brown outer pellicle
which is a result of this curing process.
Ardrahan Cheese – company that produces
a smoked variety of their Ardrahan cheese
Brânză de coşuleţ
Cheddar cheese – some versions are smoked
Circassian smoked cheese
Corleggy Cheese – company that produces
some versions of smoked cheese, such as their
Corleggy, Drumlin and Creeny varieties
Gouda cheeseBurren GoldGubbeen Farmhouse Cheese
Korbáčik – type of string cheese made
from steamed cheese interwoven into fine braids.
Common flavors include salty, smoked and garlic.
Lincolnshire Poacher cheese
Metsovone – has been a European protected
designation of origin since 1996
Mozzarella – mozzarella affumicata is a
term for the smoked variety
Oscypek – smoked sheep milk cheese, made
exclusively in the Tatra Mountains region
Parenica – traditional Slovakian cheese;
a semi-firm, non-ripening, semi-fat, steamed
and usually smoked cheese, although the non-smoked
version is also produced
Provolone – some versions are smoked
Pule cheese – reportedly the "world's most
expensive cheese" priced at 1,000 Euros per
kilogram; a smoked cheese made from the milk
of Balkan donkeys from Serbia
San Simón cheese
Rygeost – traditional Danish cheese made
from soured buttermilk smoked with straw and
Wensleydale cheese – produces Oak Smoked
=== Desserts ===
Smoked salmon cheesecake
=== Fish ===
Smoked fish is fish that has been cured by
This was originally done as a preservative.
African longfin eel – has fatty flesh which
is prized in a smoked or jellied dish
Caviar substitutesLysekil CaviarCod
Traditional Grimsby smoked fish
==== Seafood ====
=== Meats ===
Smoked meat is a method of preparing red meat
(and fish) which originates in prehistory.
Its purpose is to preserve these protein-rich
foods, which would otherwise spoil quickly,
for long periods.
There are two mechanisms for this preservation:
dehydration and the antibacterial properties
of absorbed smoke.
In modern days, the enhanced flavor of smoked
foods makes them a delicacy in many cultures.
Bacon – a meat product prepared from a pig
and usually cured; some versions are also
smoked for preservation or to add flavorBack
Burnt ends – flavorful pieces of meat cut
from the point half of a smoked brisket
Cecina – in Spanish, means "meat that has
been salted and dried by means of air, sun
Flurgönder – a smoked head cheese
Horse meat – a major meat in only a few
countries, it is sometimes smokedQarta – boiled
and pan-fried horse rectum, it is sometimes
Zhal – a Kazakh cuisine dish of smoked horse
neck lardJeju Black pig
Kansas City-style barbecue
Montreal-style smoked meat
New England boiled dinner
Nueske's Applewood Smoked Meats
Pickled pigs' feet
Pork jowlOreilles de crissePork tail
SpeckSpeck Alto Adige PGI
Tyrolean SpeckSuho meso
==== Hams ====
HamAmmerländer Schinken – a type of dry-cured
(and normally smoked) ham produced in the
Ammerland area of North Germany.
It has PGI status under EU law.
Benton's Smoky Mountain Country Hams
Black Forest ham
Christmas ham – some versions are smoked
Ham hockEisbeinStuffed ham
Westphalia hamSmoked ham products
==== Sausages ====
Sausage is a food usually made from ground
meat with a skin around it.
Typically, a sausage is formed in a casing
traditionally made from intestine, but sometimes
Sausage making is a traditional food preservation
Sausages may be preserved by curing, drying,
Many types and varieties of sausages are smoked
to help preserve them and to add flavor.
Ahle Wurst – a hard pork sausage made in
northern Hesse, Germany.
Its name is a dialectal form of alte Wurst
– "old sausage".
Chinese sausage – a generic term referring
to the many different types of sausages originating
Hungarian sausages – The cuisine of Hungary
produces a vast number of types of sausages.
Winter salamiSmoked sausages
=== Spices ===
Smoked saltSmoked spices
=== Other ===
Alinazik kebab – includes smoked eggplant
in its preparation
Crazy Good – a brand of hot sauce prepared
with smoked pineapple
== See also ==
=== In cuisines ===
Yamal cuisine – Hot smoked fish