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List of dried foods

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Various dried foods in a dried foods store
An electric food dehydrator with mango and papaya slices being dried

This is a list of notable dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12,000 BC by inhabitants of the modern Middle East and Asia regions.[1]

Dried foods

Processed foods

B

Various bouillon cubes
  • Bouillon cube – dehydrated bouillon (French for broth) or stock formed into a small cube about 15 mm wide. It is typically made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube. Vegetarian and vegan types are also made.
  • Instant breakfast – typically refers to breakfast food products that are manufactured in a powdered form, which is generally prepared with the addition of milk and then consumed as a beverage.[2][3] An example includes Carnation Instant Breakfast, which was introduced in 1964.[4]

C

E

I

J

K

  • Kashk – is used in a large family of foods found in Lebanese, Palestinian, Egyptian, Kurdish, Iranian and Central Asian cuisine. It is made from drained sour milk or yogurt by forming it and letting it dry. It can be made in a variety of forms, including rolled into balls, sliced into strips, and formed into chunks.
  • Knorr – a German food and beverage brand. It produces dehydrated soup mixes and condiments.

M

N

  • Non-dairy creamer – liquid or granular substances intended to substitute for milk or cream as an additive to coffee or other beverages.
  • Instant noodles – dried, cooked noodles usually sold with packets of flavoring powder and/or seasoning oil. Instant ramen is a very common type of instant noodle product.

O

S

  • Instant soup – some instant soups consist of a packet of dry soup stock that does not contain water, and are prepared by adding water and then heating the product for a short time, or by adding hot water directly to the dry soup mix.
  • Portable soup – a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of the later meat extract and bouillon cubes, and of industrially dehydrated food.
  • Sugar – Granulated sugar is typically produced by separating and then drying the sugars present in various plants, such as sugar cane and sugar beet.

T

  • Tarhana – a Central Asian dried soup

Plant foods

See also: List of culinary herbs and spices

Dried fruit

Dried fruit is fruit from which the majority of the original water content has been removed, either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life.

A

Dried apple
  • Apple chips
  • Dried apple – can be eaten dried or reconstituted (soaked in water, alcohol or some other liquid) for later use.
  • Dried apricot – – can be dried either whole or in halves, with or without kernels.

B

C

Chenpi drying in the sun in Hong Kong

D

  • Dates  – date palm fruit can be dried. This is often performed by sun-drying.

F

G

  • Goji – the fruit of Lycium barbarum, goji is usually sold in open boxes and small packages in dried form, and are traditionally cooked before consumption.
  • Gotgam (dried persimmon)

L

  • Li hing mui – salty dried plum. In most parts of China it is called huamei. It was made popular in Hawaii by Yee Sheong, who, in early 1900, had begun importing Li hing mui and various other preserved fruits i.e. crack seed snacks from China to Hawaii. The red powder, called "li hing powder", consists of ground-up plum skin that has previously been pickled in a combination of licorice, aspartame, food coloring, salt, and sugar.
  • Lycium barbarum – one of two species of boxthorn in the family Solanaceae (the other is (Lycium chinense) from which the wolfberry or goji berry is harvested, it is also known as Chinese wolfberry,[11] The fruit is preserved by drying them in full sun on open trays or by mechanical dehydration employing a progressively increasing series of heat exposure over 48 hours.
  • Lycium chinense – one of two species of boxthorn in the family Solanaceae from which the wolfberry or goji berry is harvested, the other being Lycium barbarum.

M

  • Mangoes  – The fruit of the mango tree can be dried. The Philippines produces and exports dried mangoes. India popularly produces 'amchur' or dry mango as whole or powder, popularly used in pickles and masala.

N

See also: List of culinary nuts and List of edible seeds
  • Nuts are classified as a fruit. In a culinary context, a wide variety of dried seeds are often called nuts, but in a botanical context, only ones that include the indehiscent fruit are considered true nuts.

P

  • Papaya
  • Pink peppercorn – a dried berry of the shrub Schinus molle, commonly known as the Peruvian peppertree. In 1982, the Food and Drug Administration (FDA) of the United States banned the import of Brazilian peppercorns from France into the US, asserting that people who eat the berries risk an array of acute symptoms, such as swollen eyelids and indigestion. In response, the Government of France maintained that the berries are safe to eat if grown in prescribed conditions.[12] The United States later lifted the ban.[when?]
  • Prune – any of various plum cultivars, mostly Prunus domestica or European Plum, sold as fresh or dried fruit. More than 1,000 cultivars of plums are grown for drying.

R

A variety of raisins from different grapes
  • Raisin – a dried grape, raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking and brewing.
  • Ristra – an arrangement of drying chili pepper pods, used to preserve chili peppers and also for decoration.
  • A dried prune
    A dried prune
  • Ristras of jalapeños, other chili peppers, and garlic at a market in Montreal.
    Ristras of jalapeños, other chili peppers, and garlic at a market in Montreal.

S

Sun-dried tomatoes

T

  • Sun-dried tomato – ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually treated with sulfur dioxide or salt before being placed in the sun in order to improve quality.[13]

Dried vegetables

Many types of dried and dehydrated vegetables exist, such as potatoes, beans, snap beans, lima beans, leafy vegetables, carrot, corn and onion.[14][15]

C

D

  • Daikon – Cut and dried daikon is called 'kiriboshi daikon' which is one of a common dried vegetable in Japan, and a traditional dried product in Japanese diet. It needs a rehydrating process before cooking or eating.

P

V

  • Vegetable chips – some versions are prepared by simply drying sliced vegetables

Dried seeds

See also: List of edible seeds
Dry common beans
  • Beans – "bean" is a common name for large plant seeds used for human food or animal feed of several genera of the family Fabaceae (alternately Leguminosae). The term is sometimes used as a synonym of pulse, though the term pulses is usually reserved for leguminous crops harvested for their dry grain. Dried beans include kidney beans, black turtle beans, pinto beans and several others.
  • Grain – Hundreds of millions of tonnes of wheat, corn, soybean, rice and other grains as sorghum, sunflower seeds, rapeseed/canola, barley, oats, etc., are dried in grain dryers.[19] In the main agricultural countries, drying comprises the reduction of moisture from about 17–30%w/w to values between 8 and 15%w/w, depending on the grain. The final moisture content for drying must be adequate for storage. Additional grains include lentils, wild rice, chick peas, millet and several others.
  • Maize – Some varieties of maize (usually called 'corn' in American English) are dried to produce popcorn. Popcorn kernels with a high moisture content will pop when freshly harvested, but not well and are also susceptible to mold when stored. For these reasons, popcorn growers and distributors dry the kernels until they reach the moisture level at which they expand (pop) the most when cooked. Dried maize is also used for decoration purposes.
  • Rice – the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice), As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. Unmilled rice is usually harvested when the grains have a moisture content of around 25%, and drying has to be carried out quickly to avoid the formation of molds. There are four major categories of rice worldwide: indica, japonica, aromatic and glutinous.
  • Wild rice – four species of grasses forming the genus Zizania, and the grain which can be harvested from them. Wild rice is typically sold as a dried whole grain.

Fungi

Dried mushrooms
  • Baker's yeast
  • Dried mushrooms – typically prepared by sun-drying, hot-air drying or freeze-drying.[20] Some types of mushrooms that are prepared dried include shiitake, straw[20] and morel mushrooms.[21]
  • Mushroom extract – a paste-like, concentrated extract made from dried edible mushrooms.[21] Mushroom extract is used to add flavor to soups, sauces, soy sauce and other foods.[21]

Animal foods

Dried fish and seafood

Drying fish is a method of food preservation that works by removing water from the fish, which inhibits the growth of microorganisms. Open-air drying using sun and wind has been practiced since ancient times to preserve food.[22] Fish are also preserved through such traditional methods as smoking and salting.[23]

B

Flattened fish drying in the sun in Madagascar

C

D

Dried shrimp for sale near Bến Thành Market, Saigon

F

G

Gwamegi

J

  • Juipo – a traditional Korean pressed fish jerky sold as a street snack. Made from the filefish, it is dried, flattened and seasoned and has a subtle sweet flavor.

K

M

O

P

  • Piracuí – known in the Amazon region as "farinha de peixe" (fish meal), it is traditionally made from dried salted fish that is crushed or shredded.

S

A stockfish warehouse in the village of Forsøl, Norway

T

  • Tatami Iwashi – a Japanese processed food product made from baby sardines or shirasu laid out and dried while entwined in a single layer to form a large mat-like sheet.

V

  • Vobla – salt-dried vobla is a common Russian meal or snack that goes well with beer. It is popular in many Russian households and beer restaurants.

Dried meats

Dried meat is a feature of many cuisines around the world.

A

B

Chinese bakkwa (sweet meat jerky) made from pork
  • Bacon – Some forms of bacon are dried, such as freeze-dried bacon.
  • Bakkwa – a Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China.[33]
  • Bayonne ham – an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural regions of Basque Country and Gascony. Jambon de Bayonne has PGI status. It is a slightly sweet, delicately flavored meat with little salt to the taste.
  • Biltong – a variety of cured meat that originated in Southern Africa, various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat.
  • Black Forest ham – a variety of dry-cured smoked ham, a pork product, produced in the Black Forest region of Germany. Ham is the thigh and rump from the haunch of a pig or boar. It is the best-selling smoked ham in Europe.[34]
  • Borts – a Mongolian air-dried meat with preparation involving cutting the meat into long strips which are hung in the shade.
  • Bresaola – air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
  • Brési – beef which has been salted, dried and smoked over a period of three months, which is made in the Department of Doubs. It resembles Grisons Buendnerfleisch, and first appears in works on gastronomy from about 1560.
  • Bündnerfleisch – an air-dried meat that is produced in the canton of Graubünden, Switzerland, The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs.

C

Country ham aging on racks
Charcuterie in Jura, France

D

Droëwors pieces

E

  • Elenski but – a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country. The meat has a specific taste and can be preserved in the course of several years, owing much to the special process of making and the climatic conditions of the part of Stara Planina where Elena is located.

F

  • Fenalår – In Norway, salted, dried and cured leg of lamb. Curing time is normally about three months, but the "fenalår" may be matured for a year or more. The meat is dark red to brownish, with a pronounced taste of mutton. Fenalår is a very popular dish in Norway, and is often served with other preserved food at a Christmas buffet or at Norwegian Constitution Day. Normally the meat is served as thin slices, but it is also common – at informal gatherings – to send the leg around the table with a sharp, stubby knife. The guests then slice the leg themselves. Thus, in western Norway "fenalår" is called "spikkekjøtt", literally "whittle-meat", but this name may also origin from the word "speke", "to cure".

G

H

Csabai kolbász, a type of Hungarian sausage
  • Hungarian sausages – The cuisine of Hungary produces a vast number of types of sausages. Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavors, "hot" or "mild".

J

  • Jamón ibérico – "Iberian ham", also called pata negra and carna negra; "black hoof") is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico. According to Spain's Denominación de Origen rules on food products, the jamón ibérico may be made from black Iberian pigs, or cross-bred pigs as long as they are at least 75% ibérico.
  • Jamón serrano – a type of jamón (dry-cured Spanish ham), which is generally served in thin slices, or occasionally diced. The majority of serrano hams are made from the landrace breed of white pig and are not to be confused with the much more expensive jamón ibérico.
  • Jerky – lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F).
  • Jinhua ham – a type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. The ham is used in Chinese cuisines to flavour stewed and braised foods as well as for making the stocks and broths of many Chinese soups.

K

Kuivaliha, in the form of dried reindeer meat
  • Kilishi – a version of biltong or jerky that originated in Hausaland, it's a delicacy made from cow, sheep or goat meat after the removal of bone.
  • Kuivaliha – salted and dried meat, often reindeer meat. It's a traditional food and a delicacy of northern Finland, prepared at springtime.
  • Kulen – a kind of highly spiced, semi-dried, smoked, cured sausage from Croatia (Slavonia) and Serbia (Vojvodina). The meat undergoes fermentation-curing as well as the air-drying.
  • Kaliyo  – mince meat which is highly spiced, sun-dried, and cured. It is made by Muslims from regions in Gujarat Rajasthan and Madhya Pradesh in India. It is popular especially with members of the Dawoodi Bohra community. The following category of meat used in making it is, Chicken, Cattle, Goat and Sheep.

L

  • Lacón Gallego – a dried ham product from Galicia, Spain with PGI status under European law. Historically, Lacón has been mentioned in texts since at least the 17th century. Only specific breeds of pigs are used to produce the food, and the actual product is only made with the pork shoulder.
  • Lahndi – a winter food popular in Northern Afghanistan, that is usually prepared from lamb and sheep, although it can also be made from beef.
  • Lomo embuchado – a dry-cured meat made from a pork tenderloin. It is similar to cecina, but with pork instead of beef.
  • Lountza – a meat delicacy of Cyprus of dried, smoked pork tenderloin.

M

Pork machaca, eggs and potatoes wrapped in a tortilla, served with salsa
  • Machaca – a dish prepared most commonly from dried, spiced beef or pork, then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes.[39]
  • Meat extract – highly concentrated meat stock, usually made from beef. It is used to add meat flavor in cooking, and to make broth for drinking. Meat extracts have largely been supplanted by bouillon cubes and yeast extract.

N

  • Naegelholt is lightly salted, air-dried beef, produced in the east of the Netherlands and slightly similar to the more common smoked beef ("rookvlees") but naegelholt has a more delicate taste and is not smoked. Naegelholt means literally 'nailwood' (although 'holt' also is a nowadays unusual word for a piece of meat) and refers to the nails to which the beef was attached to dry.[citation needed]
  • Njeguška pršuta – a specialty of Njeguši, a village in Montenegro, Njeguška pršuta is a dry-cured ham, served uncooked, similar to Italian prosciutto. It has a unique flavor that is attributed to the result of the mixture of sea and mountain air and wood burned during the drying process.[40]

P

Pastırma being chipped, in Kastamonu, Turkey

R

Rousong
  • Rousong – a dried meat product with a light and fluffy texture similar to coarse cotton, originating from Fujian, China. It also spread to Taiwan.[46] Rousong is used as a topping for many foods, such as congee, tofu, and savory soy milk.

S

  • Salami – cured sausage, fermented and air-dried meat, originating from one or a variety of animals. Historically, salami was popular among Southern European peasants because it can be stored at room temperature for periods of up to 30–40 days once cut, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made across Europe.
  • Salumi – Italian cured meat products that are predominantly made from pork. It comes from the Italian word salume, pl. salumi "salted meat", derived from Latin sal "salt".[47] The term salumi also encompasses bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto.
  • Secca de bœuf – a type of dried salted beef made in Entrevaux. Similar to the Swiss Bindenfleisch, it is typically eaten as a starter.
  • Skerpikjøt – a type of wind-dried mutton, it's a delicacy of the Faroe Islands which is traditionally eaten at Christmas but also at other times of the year.[48]
  • Slinzega – a type of air-dried meat produced in Valtellina, in the Italian Alps. It is made in a similar manner to Bresaola, with smaller pieces of meat, which therefore bear a stronger taste.
  • Smithfield ham – a specific form of the country ham, A 1926 Statute of Virginia (passed by the Virginia General Assembly) first regulated the usage of the term "Smithfield Ham". Smithfield hams are a specific variety of country hams which are cured by the long-cure, dry salt method and aged for a minimum period of six months within the limits of the town of Smithfield, Virginia, United States
  • Soppressata – an Italian dry salami. Two principal types are made, a cured dry sausage typical of Basilicata, Apulia[49] and Calabria, and a very different uncured salami, native to Tuscany and Liguria.
  • Speck – In parts of the English-speaking culinary world, the term "Speck" refers to Italian Speck, a type of prosciutto.[50] Speck is also an English word meaning "fat" or "blubber", attested since the early 17th century.
  • Suho meso – a smoked beef food preparation eaten in Bosnian cuisine and Serbian cuisine.
  • Sukuti – the Nepali word for dry meat (jerky). Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served as side dish.

T

  • Tapa – a Philippine food made dried or cured beef, mutton or venison, although other meats or even fish may be used. It's prepared using thin slices of meat that are cured with salt and spices as a method of preserving it.
  • Tsamarella – a Cypriot traditional food. It consists of meat, usually goat meat, that is salted and cured for preservation. The process of preparation traditionally involves drying in the sun.
  • Tyrolean Speck – a distinctively juniper-flavored ham originally from Tyrol, an historical region that since 1918 partially lies in Italy. Tyrolean speck is made from the hind leg of the pig, and is deboned before curing in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices. It's then rested for a period of several weeks, after which, the smoking process begins. It is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week using woods such as beech at temperatures that never exceed 20 °C (68 °F). It is then matured for five months.
  • Tolkusha

W

See also

References

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  3. ^ Consumer Behavior in Action: Real-Life Applications for Marketing Managers – Geoffrey P. Lantos. p. 45.
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  8. ^ Shanahan, Andrew (January 27, 2006). "Anatomy of a dish: Roast suckling pig with jellyfish, Yang Sing". The Guardian. Retrieved July 11, 2015.
  9. ^ "Milk Powder" by K.N. Pearce, Food Science Section, New Zealand Dairy Research Institute. nzic.org.nz
  10. ^ Hodel DR and Johnson DV. Dates. Imported and American Varieties of Dates (Phoenix Dactylifera) in the United States. University of California Agriculture and Natural Resources Publication 3498 (2007)
  11. ^ "Lycium barbarum". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 11 December 2017.
  12. ^ Burros, Marian (1982). "F.D.A. and French disagree on pink peppercorn's effects". The New York Times (31 March). Retrieved 13 September 2012.
  13. ^ "Influence of Pre-drying Treatments on Quality and Safety of Sun-dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium Metabisulfite" (PDF).
  14. ^ Commercial dehydration of vegetables and fruits in wartime. United States. Dept. of Agriculture. 1943. pp. 20–26.
  15. ^ Vegetable and Fruit Dehydration: A Manual for Plant Operators. U.S. Department of Agriculture. 1944.
  16. ^ Timothy Johns: With bitter Herbs They Shall Eat it : Chemical ecology and the origins of human diet and medicine, The University of Arizona Press, Tucson 1990, ISBN 0-8165-1023-7, p. 82-84
  17. ^ Algarra, Manuel; Fernandes, Ana; Mateus, Nuno; de Freitas, Victor; Joaquim; Casado, Juan (2014). "Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain". Journal of Food Composition and Analysis. 33: 71–76. doi:10.1016/j.jfca.2013.11.005.
  18. ^ Snack of purple carrot.
  19. ^ D. Brooker, F. W. Bakker-Arkema, and C. W. Hall, The Drying and Storage of Grains and Oilseeds. Van Nostrand Reinhold. Avi Book, New York.
  20. ^ a b Tropical Mushrooms: Biological Nature and Cultivation Method. pp. 74–77, p. 84.
  21. ^ a b c Handbook of Spices, Seasonings, and Flavorings, Second Edition – Susheela Raghavan. pp. 212–213.
  22. ^ "Historical Origins of Food Preservation.". Accessed June 2011.
  23. ^ Grandidier (1899), p. 521
  24. ^ HAT – Verklarende Handwoordeboek van die Afrikaanse Taal, 5de Uitgawe, FF Odendal & RH Gouws (redakteurs), Pearson Education South Africa, Maskew Miller Longman, 2005, p 112
  25. ^ "Southern mullet – Exhibition – Two Oceans Aquarium Cape Town, South Africa". Aquarium.co.za. 18 July 2012.
  26. ^ Fish and Fishery Products: World Apparent Consumption Statistics Based on Food Balance Sheets, 1961–2003. p. 427.
  27. ^ Simonds, Nina (2005-06-20). Food of China. Murdoch Books. p. 289. ISBN 978-1-74045-463-6. Retrieved 12 January 2011.
  28. ^ Feseekh and Melouha فسيخ و ملوحة | The Baheyeldin Dynasty
  29. ^ "What's an oily fish?". Food Standards Agency. 24 June 2004.
  30. ^ A Tradition of Soup: Flavors from China's Pearl River Delta – Teresa M. Chen. p. 70.
  31. ^ Some Like it Hot: Spicy Favorites from the World's Hot Zones – Clifford A. Wright. p. 352.
  32. ^ "Απόχτιν". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 26 November 2015.
  33. ^ Leistner, Lothar (1999). Lund, Barbara M.; et al. (eds.). The microbiological safety and quality of food: Volume 1. Gaithersburg: Aspen Publishers. p. 306. ISBN 978-0-8342-1323-4.
  34. ^ The Association of the Black Forest Ham Manufacturers Archived 2011-01-29 at the Wayback Machine (website). Accessed June 2010.
  35. ^ Richard Wilk and Livia Barbosa, Rice and Beans: A Unique Dish in a Hundred Places, p. 104
  36. ^ Ruhlman, 18.; The Culinary Institute of America, 3.
  37. ^ Ruhlman, 19.
  38. ^ Garbee, Jenn (January 7, 2009). "Beverly Hills meat shop specializes in worldly tastes". The Los Angeles Times.
  39. ^ Jamison, C.A; Jamison, B. (1995). The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. Boston: The Harvard Common Press. {{cite book}}: Unknown parameter |lastauthoramp= ignored (|name-list-style= suggested) (help)
  40. ^ "Recipes of Montenegro". www.colonialvoyage.com. Retrieved 2009-04-22.
  41. ^ Zubaida, Sami & Tapper, Richard. A Taste of Thyme. I.B. Tauris & Co. Ltd, 1994, p. 35 & 39.
  42. ^ "How Food Works: Pepperoni is Raw Meat?". {{cite web}}: Check |archiveurl= value (help)
  43. ^ Peery, Susan M. & Reavis, Charles G. Home Sausage Making: How-to Techniques for Making and Enjoying 100 Sausages at Home, third ed. North Adams, Mass.: Storey Publishing, 2003. ISBN 978-1-58017-471-8.
  44. ^ Moskin, Julia (February 1, 2011). "Pepperoni: On Top". The New York Times. Retrieved 2013-04-22. {{cite web}}: Italic or bold markup not allowed in: |publisher= (help)
  45. ^ Lag ditt eget pinnekjøtt og vossakorv – Apéritif Archived 2010-11-15 at the Wayback Machine
  46. ^ Grigson, Jane (January 1985), World Atlas of Food, Bookthrift Company, ISBN 978-0-671-07211-7
  47. ^ OED sv. salumeria, n.
  48. ^ Jóan Pauli Joensen, "Færøsk madkultur: En oversigt" Archived 2013-11-09 at the Wayback Machine, Granskingar ráðið, The Faroese Research Council. Template:Da icon Retrieved 21 December 2012.
  49. ^ Famularo, Joe (2003). A Cook's Tour of Italy. HPBooks. pg. 320 ISBN 1-55788-418-8
  50. ^ Speck – Smoked Prosciutto (Mario Batali) Archived 2007-11-02 at the Wayback Machine
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