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
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 â company that produces a smoked variety of their Ardrahan cheese.
- Bandel cheese
- Brânzàde coÃÂuleÃÂ
- Chechil
- Cheddar cheese â some versions are smoked
- Circassian smoked cheese
- Corleggy Cheese â 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
- KorbáÃÂik â 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 â produced by the Aromanians in Greece, has been a European protected designation of origin since 1996
- Mozzarella â mozzarella affumicata is a term for the smoked variety
- Oscypek â smoked sheep milk cheese, made exclusively in the Tatra Mountains region of Poland
- OÃ
¡tiepok
- Palmero cheese
- Parenica â traditional Slovakian cheese; a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced
- Provolone â some versions are smoked
- Pule cheese â 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
- â traditional Danish cheese made from soured buttermilk smoked with straw and stinging nettles
- Scamorza
- Sulguni â traditional Georgian salted smoked cheese
- Tesyn
- Wensleydale cheese â produces Oak Smoked Wensleydale
Fish
Smoked fish is fish that has been cured by smoking. This was originally done as a preservative.
Seafood
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.
Hams
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.
Spices
Other
See also
In cuisines
References