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 whisky, smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list.
Smoked foods
Beverages
Lapsang souchong – a kind of tea. Mattha – an Indian buttermilk or yogurt drink that is sometimes smoked. Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame Grätzer. Suanmeitang – a Chinese smoked plum drink. Scotch Whisky – some scotch is made from grains that have been smoked over a peat fire.
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. Bandel cheese Brânză de coșuleț (Romania) Chechil 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 Burren Gold 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 – produced by the Aromanians in Greece, 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 Oštiepok 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 Rauchkäse Ricotta Rygeost– traditional Danish cheese made from soured buttermilk smoked with straw and stinging nettles Scamorza Sulguni – traditional Georgian salted smoked cheese Tesyn Wensleydale cheese – produces Oak Smoked Wensleydale
Fish
Smoked fish is fish that has been cured by smoking. This was originally done as a preservative.
African longfin eel – has fatty flesh which is prized in a smoked or jellied dish Arbroath smokie Atlantic mackerel Bokkoms Bonga shad Buckling Cakalang fufu – a smoked tuna dish of the Minahasan people of Indonesia Smoked catfish Caviar substitutes Lysekil Caviar – a paste made of smoked cod roe, canola oil, sugar, onion, tomato sauce and salt Smörgåskaviar – a Scandinavian smoked fish roe spread Cod Eja kika – Smoked fish among the Yoruba people of West Africa Finnan haddie Goldeye Gwamegi – Korean style smoked half-dried fish Herring Bloater Blueback herring Craster kipper Kipper Katsuobushi – Japanese smoked and fermented skipjack tuna (bonito) Mullet Pudpod – Filipino smoked fish patty usually made from anchovies Saramură (Romania) Sardine Scad Smoked eel Smoked salmon Lox Sprat Tinapa – native smoked fish delicacy in the Philippines Traditional Grimsby smoked fish Trout
Seafood Smoked mussel Smoked oyster Smoked scallop
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.
Aliya - smoked dish originally from the Luo tribe of Kenya. Bacon – a meat product prepared from a pig and usually cured; some versions are also smoked for preservation or to add flavor Back bacon Baleron, Polish smoked pork neck cut Brési 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" Charcuterie Chaudin Dutch loaf Elenski but Flurgönder – a smoked head cheese Gammon Grjúpán Hangikjöt Horse meat – a major meat in only a few countries, it is sometimes smoked Qarta – boiled and pan-fried horse rectum, it is sometimes smoked Zhal – a Kazakh cuisine dish of smoked horse neck lard Jeju Black pig Jerky Kassler Meatloaf Montreal-style smoked meat Pastrami (Pastrama-Romania) Pickled pigs' feet Pig candy Pitina Pork jowl Oreilles de crisse Pork tail Rauchfleisch – German term for meat preserved by salting and cold smoking Salo Schäufele Se'i Smalahove Sopocka Speck Speck Alto Adige PGI Tyrolean Speck Suho meso Szalonna Turkey bacon Zhangcha duck
Hams
Ham 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. Black Forest ham Christmas ham – some versions are smoked Country ham Ham hock Eisbein Stuffed ham Tasso ham Westphalia ham
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 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.
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