This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.
Smoked cheese is anycheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outerpellicle which is a result of this curing process.
Ardrahan Cheese – company that produces a smoked variety of their Ardrahan 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
Smoked meat is a method of preparingred meat (andfish) which originates inprehistory. 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.
Aliya - smoked dish originally from theLuo tribe ofKenya.
Bacon – a meat product prepared from apig and usuallycured;[13][14] some versions are also smoked for preservation or to add flavor
Sausage is a food usually made fromground meat with a skin around it. Typically, a sausage is formed in acasing traditionally made fromintestine, but sometimes synthetic.Sausage making is a traditionalfood preservation technique. Sausages may be preserved bycuring,drying, or smoking. Many types and varieties of sausages are smoked to help preserve them and to add flavor.
Ahle Wurst – a hardpork sausage made in northernHesse,Germany.[17] Its name is a dialectal form ofalte Wurst – "old sausage".
.jpg)
.jpg)
.jpg)
Media related toSmoked food at Wikimedia Commons
