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
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 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;[13][14] some versions are also smoked for preservation or to add flavor
Another image of ham at the same Schleswig-Holstein smokehouse
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.
Ahle Wurst – a hard
pork sausage made in northern
Hesse,
Germany.[17] Its name is a dialectal form of alte Wurst – "old sausage".
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
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 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;[13][14] some versions are also smoked for preservation or to add flavor
Another image of ham at the same Schleswig-Holstein smokehouse
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.
Ahle Wurst – a hard
pork sausage made in northern
Hesse,
Germany.[17] Its name is a dialectal form of alte Wurst – "old sausage".