List of smoked foods
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 often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list.
- Islay whisky
- Lapsang souchong
- Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame
Lapsang souchong tea leaves. Lapsang souchong is sometimes referred to as smoked tea.
- Ardrahan Cheese – company that produces a smoked variety of their Ardrahan cheese
- Bandel 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
- Gamonéu cheese
- Gouda cheese
- Gubbeen Farmhouse Cheese
- Idiazabal cheese
- Korbáčik – type of string cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.
- Kwaito cheese
- 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 of Poland
- Palmero cheese
- 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 stinging nettles
- Wensleydale cheese – produces Oak Smoked Wensleydale
A smoked salmon cheesecake cupcake
- African longfin eel – has fatty flesh which is prized in a smoked or jellied dish
- Arbroath smokie
- Atlantic mackerel
- Bonga shad
- Cakalang fufu
- Caviar substitutes
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 flavor
- 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 or smoke"
- Dutch loaf
- Elenski but
- Flurgönder – a smoked head cheese
- Horse meat – a major meat in only a few countries, it is sometimes smoked
- Jeju Black pig
- Kansas City-style barbecue
- Montreal-style smoked meat
- New England boiled dinner
- Nueske's Applewood Smoked Meats
- Pickled pigs' feet
- Pig candy
- Pork jowl
- Ammerländer 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
- Country ham
- Ham hock
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 synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. 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".
- Amsterdam ossenworst
- Bologna sausage
- Breakfast sausage
- Chinese sausage – a generic term referring to the many different types of sausages originating in China
- Frankfurter Würstchen
- Hungarian sausages – The cuisine of Hungary produces a vast number of types of sausages.
- Lebanon bologna
- Morteau sausage
- Nădlac sausage
- Sremska kobasica
- Summer sausage
- Vienna sausage
- Winter salami
Spanish smoked paprika
- Alinazik kebab – includes smoked eggplant in its preparation
- Baingan bharta
- Crazy Good – a brand of hot sauce prepared with smoked pineapple
- Poacher's Relish
- Smoked garlic
- Smoked plum
- McGee p. 767: "Malt whiskies from Scotland's west coast have a unique, smoky flavor that comes from the use of peat fire for drying the malt."
- Beer, by Michael Jackson, published 1998, pp.150-151
- The New Irish Table: 70 Contemporary Recipes - Margaret M. Johnson. p. 17.
- Footprint Ireland - Pat Levy, Sean Sheehan
- American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who ... - Clark Wolf
- Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion - Kelly Jaggers. p. 104.
- Europa - Press Releases - Press Release - Commission Approves The Registration Of Agricultural And Food Products
- Great Chicken Dishes. p. 165.
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- Filippone, Peggy. "What is bacon". About.com. Retrieved 1 January 2014.
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- The Big Apple May Never Be Known as the Big Sparerib, but It’s Smokin’ - New York Times
- I ate horse ass in Kazakhstan Vice
- Projektteam der 16. Witzenhäuser Konferenz 2008 (2009). Abenteuer Nahrung - weißt Du was Du isst?. Dokumentationsband 16. Witzenhäuser Konferenz 02. bis 06. Dezember 2008. kassel university press GmbH. p. 112. ISBN 978-3-89958-682-4. Retrieved 8 April 2012.