List of dried foods

Dried foods

Processed foods

B

• Baker's yeastused as a leavening agent in baked foods such as breads, cakes, and pies.
• Bouillon cubesare dehydrated bouillon or stock formed into small cubes about 15 mm per side. They are typically made by dehydrating vegetables, meat stock, a small portion of fat, salt, and seasonings, and shaping the resulting solids into small cubes. Vegetarian and vegan types are also made.
• Instant breakfasttypically refers to breakfast food products manufactured in a powdered form, which are generally prepared with the addition of milk and then consumed as a beverage. An example is Carnation Instant Breakfast, introduced in 1964.

C

• Instant coffeeis a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured.

E

• Powdered eggsare fully dehydrated eggs made using spray drying in the same way that powdered milk is made. Powdered eggs have a storage life of 5 to 10 years when stored without oxygen in a cool environment. Another dried egg product is freeze-dried eggs, which can be shelf-stable for up to 25 years.

I

• Freeze-dried ice creamis ice cream that has had most of the water removed from it by a freeze-drying process; sealed in a pouch, it requires no refrigeration. It achieved fame as an unpopular food in human spaceflight.

J

• Edible jellyfishis often salt-cured, creating a dried finished product.

K

M

• Evaporated milkis a shelf-stable canned milk product with about 60% of the water removed. It differs from sweetened condensed milk, which contains added sugar.
• Powdered milkis a manufactured dairy product made by evaporating milk to dryness. In modern times, powdered milk is usually made by spray drying nonfat skimmed milk, whole milk, buttermilk, or whey. Pasteurized milk is first concentrated in an evaporator to around 50% milk solids. The resulting concentrated milk is then sprayed into a heated chamber where the water almost instantly evaporates, leaving fine particles of powdered milk solids.

N

• Non-dairy creameris a liquid or granular substance intended to substitute for milk or cream as an additive to coffee or other beverages.
• Instant noodlesare dried, cooked noodles usually sold with packets of flavoring powder and/or seasoning oil. Instant ramen is a very common type of instant noodle product.
• Nutritional yeastis sold in the form of flakes or as a yellow powder and is used as a food supplement.

O

• Instant oatmealis cooked oatmeal, dried, and reconstituted with hot water.

S

• Snack bar or food baris a pressed cake of grains, nuts, and fruits that can take the place of meals. They are an important source of food energy for circumstances when preparing a meal is inconvenient.
• Instant soupconsists of a packet of dry soup stock that does not contain water, and are prepared by adding water and then heating the product for a short time, or by adding hot water directly to the dry soup mix.
• Portable soupis a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of the later meat extract and bouillon cubes, and of industrially dehydrated food.

T

• Tarhanais a Central Asian dried soup.
• Instant tea is a powdered mix in which water is added, in order to reconstitute it into a cup of tea.
• Tempehis soybeans pressed into a cake that undergoes fermentation. When dried it has a shelf life of several months.
• Terasi Indonesian variant of dried shrimp paste usually pressed into dry blocks. It is also sometimes sold ground as a granulated powder.

Plant foods

Dried fruit

A

• Aam papad a mango
• Ancho chilithe dried form of poblano chili.
• Apple chips
• Dried applecan be eaten dried or reconstituted for later use.
• Dried apricotcan be dried either whole or in halves, with or without kernels.

B

• Banana chipsare dried or deep-fried slices of bananas commonly found in Brazil, Indonesia and India.
• Black limeis a spice used in Middle Eastern dishes made by boiling fresh limes in salt water and sun-drying them until the insides turn black.

C

• Dried cherries
• Chipotlea smoked, dried jalapeño pepper.
• Coconutcan be dried whole or halved. A common product is coconut that has been dried and shredded.
• Dried cranberryis made by partially dehydrating fresh cranberries, a process similar to making grapes into raisins.

D

• Dates, the fruit of date palmcan be dried, often by sun-drying.

F

• Dried figis used in food products such as fig rolls.
• Traditional dried fruitare types of dried fruits that are either sun-dried, such as raisins and dried figs, or dehydrated in wind tunnels and other dryers, such as dried plums, apricots, and peaches.

G

• Goji, the fruit of Lycium barbarumis usually sold in open boxes and small packages in dried form, and is traditionally cooked before consumption. The fruit is preserved by drying them in full sun on open trays or by mechanical dehydration employing a progressively increasing series of heat exposure over 48 hours.
• Gotgam
• Guajillo chilia dried type of mirasol chili pepper.

L

• Lavashak is a Persian fruit leather made of plums, apricots, or pomegranates. Li hing muiis salty dried plum. In most parts of China, it is called huamei. It was made popular in Hawaii by Yee Sheong, who in early 1900s, had begun importing li hing mui and various other preserved fruits i.e. crack seed snacks from China to Hawaii. The red powder, called li hing powder, consists of ground-up plum skin that has previously been pickled in a combination of licorice, aspartame, food coloring, salt, and sugar.

M

• Dried mangoesthe fruit of the mango tree can be dried. The Philippines produces and exports dried mangoes. India popularly produces 'amchur' or dry mango as whole or powder, popularly used in pickles and masala.

N

• Nutsare classified as a fruit. In a culinary context, a wide variety of dried seeds are often called nuts, but in a botanical context, only ones that include the indehiscent fruit are considered true nuts.

P

• Papaya
• Pasillathe dried form of the chilaca chili pepper.
• Peperone crusco a dried and sweet pepper, typical of Basilicata, Italy.
• Pink peppercornis a dried berry of the shrub Schinus molle, commonly known as the Peruvian peppertree. In 1982, the Food and Drug Administration of the United States banned the import of Brazilian peppercorns from France into the US, asserting that people who eat the berries risk an array of acute symptoms, such as swollen eyelids and indigestion. In response, the government of France maintained that the berries are safe to eat if grown in prescribed conditions. The United States later lifted the ban.
• Prunesare any of various plum cultivars, mostly Prunus domestica or European plum, sold as dried fruit. More than 1,000 cultivars of plums are grown for drying.

R

• Raisinsare dried grapes produced in many regions of the world, and may be eaten raw or used in cooking, baking, and brewing.
• A ristrais an arrangement of drying chili pepper pods, used to dry them and also for decoration.

S

• Saladitos are dried, salted plums, which can also be sweetened with sugar and anise or coated in chili and lime.

T

• Tklapipuréed fruit leather.
• Sun-dried tomatoripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually treated with sulfur dioxide or salt before being placed in the sun in order to improve quality.

W

• Watermeloncan be freeze dried or rack dried like other fruits and vegetables and retains its nutritional value.
• Wolfberryor "goji berry", is one of two species of boxthorn in the family Solanaceae from which the fruit is harvested, the other being Lycium barbarum.

Dried vegetables

C

D

• Daikoncut and dried, is called kiriboshi daikon, which is one of several common dried vegetables in Japan. It needs a rehydrating process before cooking or eating.

G

• Garri: dried cassava flakes popular in West African cuisine

H

L

• Lefse a Norwegian flatbread made with potatoes. When dried it can last up to 6 months.

N

• NoriJapanese name for an edible dried seaweed sheet used to wrap sushi rolls and as a garnish in soups such as miso soup.

O

• Orunla is a dried okro from the Yoruba people of West Africa that comes in both powdered and chunky forms. It is used to make obe orunla.

P

• Instant mashed potatoeshave been through an industrial process of cooking, mashing and dehydrating to yield a packaged convenience food that can be reconstituted in the home in seconds by adding hot water and/or milk, producing a close approximation of mashed potatoes with very little expenditure of time and effort. A similar product is dehydrated shredded potatoes.

V

• Vegetable chipscan be prepared by simply drying or by frying sliced vegetables.

Dried seeds

• Beansis a common name for large plant seeds used for human food or animal feed of several genera of the family Fabaceae. The term is sometimes used as a synonym of pulse, though the term pulses is usually reserved for leguminous crops harvested for their dry grain. Dried beans include kidney beans, black turtle beans, pinto beans, and several others.
• Grainconsists of wheat, corn, soybean, rice, and other grains as sorghum, sunflower seeds, rapeseed/canola, barley, oats, etc. are dried in grain dryers. In the main agricultural countries, drying comprises the reduction of moisture from about 17–30% to 8-15%, depending on the grain. The final moisture content for drying must be adequate for storage. Additional grains include lentils, wild rice, chick peas, and millet.
• Egusi: Dried melon seeds used in west african cooking, popular for Egusi sauce.
• Some varieties of maize are dried to produce popcorn. Popcorn kernels with a high moisture content will pop when freshly harvested, but not well, and are also susceptible to mold when stored. So, popcorn growers and distributors dry the kernels until they reach the moisture level at which they expand the most when cooked. Dried maize left on the ear is also used for decorative purposes.

Dried flowers and herbs

Fungi

• Dried mushroomstypically prepared by sun-drying, hot-air drying or freeze-drying. Some types of mushrooms that are prepared dried include shiitake, straw and morel mushrooms.
• Mushroom extracta paste-like, concentrated extract made from dried edible mushrooms. Mushroom extract is used to add flavor to soups, sauces, soy sauce and other foods.

Animal foods

Dried fish and seafood

B

• Bacalhauthe Portuguese word for cod and, in a culinary context, dried and salted cod. Bacalhau dishes are common in Portugal, Brazil and Galicia, in the northwest of Spain, and to a lesser extent in former Portuguese colonies like Angola, Macau, and Goa.
• Balyksalted and dried soft parts of fish, usually coming from large valuable species: acipenseridae or salmonidae.
• Bokkomswhole, salted and dried mullet, and is a well-known delicacy from the West Coast region of South Africa.
• Boknafiska variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes or on a wall. Boknafisk is mostly associated with North Norway, but it is eaten along the entire Norwegian coast down to Bergen.
• Budua sauce traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and then fermenting for 140 to 200 days.

C

• Dried clam
• Dried cod skinis a cod skin that has been dried either by air-drying, dehydration, sun-drying or food drying. Dried cod skin is popular as a dog treat.
• Dried and salted codor "salt cod", is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish.
• Conpoy – a type of dried seafood product made from the adductor muscle of scallops.
• Craster kipperkippers from the Northumberland village of Craster.

D

• Daing – also known as Tuyô or Bilad, refers to dried fish from the Philippines, a variant of daing known as labtingaw, which uses less salt and is dried for a much shorter period. The resulting daing is still slightly moist and meatier than the fully dried variant.

E

• Eja Kika is a smoked dried fish in Yorubaland. It is used to make stews and soups. It is also used to eat garri and ogi. Eja gbigbe is a term used to refer to a variety of dried fishes that are either smoked or sun and wind dried.

F

• Fesikha traditional Egyptian fish dish consisting of fermented salted and dried gray mullet, of the mugil family, a saltwater fish that lives in both the Mediterranean and the Red Seas.

G

• Gwamegia Korean half-dried Pacific herring or Pacific saury made during winter. It is mostly eaten in the region of North Gyeongsang Province such as Pohang, Uljin, and Yeongdeok where a large amount of the fish are harvested.

J

• Juipo – a traditional Korean pressed fish jerky sold as a street snack. Made from the filefish, it is dried, flattened and seasoned and has a subtle sweet flavor.

K

• Katsuobushithe Japanese name for dried, fermented, and smoked skipjack tuna.
• Keumamahtraditional Acehnese dried fish.
• Kippera whole herring, a small, oily fish, that has been split in butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold smoked over smouldering woodchips.
• Kusayaa salted-dried and fermented fish that is produced in the Izu Islands, Japan. Though the smell of kusaya is strong, its taste is quite mellow.

L

• Lutefisk a Norwegian preserved food made from lye soaked and salted air-dried whitefish. Lutefisk means 'lye fish'.

M

• Mackerel is dried in Greece, Turkey and Cyprus; this product is called "çiroz" in Turkey.
• Maldives fishcured tuna fish traditionally produced in Maldives. It is a staple of the Maldivian cuisine, as well as of the Sri Lankan cuisine, and in the past it was one of the main exports from Maldives to Sri Lanka.
• Meat floss a Chinese dried and powdered meat product.
• Mojamaa Spanish delicacy consisting of filleted salt-cured tuna, made using the loins of the tuna.

O

• Obambo traditional dried fish of the Luo people of Kenya, and is a well known delicacy in the Western region of Kenya.
• Octopuscan be dried to preserve it.

P

• Piracuí known in the Brazilian Amazon region as "farinha de peixe", it is traditionally made from dried salted fish that is crushed or shredded.
• Prawn cracker a form of deep fried snack made from Tapioca flour and prawn.

S

• Sanyaaa type of dried fish prepared by the Newars.
• Dried shrimpshrimp that have been sun-dried and shrunk. They are used in many Asian cuisines, imparting a unique umami taste.Shũṭki or Shũṭki machh sun-dried fish or shrimp as prepared in Bengali and Assamese cuisine in India and Bangladeshi cuisine in general. In Western India it's colloquially called Bombay Duck. Dried fish is also used in some parts of South India and Sri Lanka
• Dried shredded squida dried, seasoned, seafood product, made from squid or cuttlefish, commonly found in coastal Asian countries, Russia, and Hawaii.
• Stockfishunsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, called "hjell".

T

• Tatami iwashia Japanese processed food product made from baby sardines or shirasu laid out and dried while entwined in a single layer to form a large mat-like sheet.

V

• Voblasalt-dried vobla is a common Russian meal or snack that goes well with beer. It is popular in many Russian households and beer restaurants.

Dried meats

A

• Aliya - a Luo people traditional food. It consists of thin slices of meat that is cured with salt for preservation. The process of preparation traditionally involves drying in the sun.
• Apohtin – a traditional Cypriot dried food made of salted goat meat.

B

• Baconsome forms of bacon are dried, such as freeze-dried bacon.
• Bakkwaa Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China.
• Bayonne haman air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural regions of Basque Country and Gascony. Jambon de Bayonne has PGI status. It is a slightly sweet, delicately flavored meat with little salt to the taste.
• Biltonga variety of cured meat that originated in Southern Africa, various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat.
• Black Forest hama variety of dry-cured smoked ham, a pork product, produced in the Black Forest region of Germany. Ham is the thigh and rump from the haunch of a pig or boar. It is the best-selling smoked ham in Europe.
• Bortsa Mongolian air-dried meat with preparation involving cutting the meat into long strips which are hung in the shade.
• Bresaolaair-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
• Brésibeef which has been salted, dried and smoked over a period of three months, which is made in the Department of Doubs. It resembles Grisons Buendnerfleisch, and first appears in works on gastronomy from about 1560.
• Bündnerfleischan air-dried meat that is produced in the canton of Graubünden, Switzerland, The main ingredient is beef, taken from the animal's upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs.

C

• Kabanosa type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked.
• Capicolaa traditional Italian cold cut made from dry-cured whole pork shoulder or neck. Two particular varieties have Protected Designation of Origin status under the Common Agricultural Policy of European Union law. Four additional Italian regions produce capocollo, and are not covered under European law, but are designated as Prodotti agroalimentari tradizionali by the Italian Ministry of Agricultural, Food and Forestry Policies.
• Carne-de-sola dish from Northeastern Brazil. It consists of heavily salted beef, which is exposed to the sun for one or two days to cure.
• Carne secaa kind of dried beef in Mexican cuisine. In northern Mexican cuisine, particularly the states of Chihuahua and Sonora, carne seca is cooked in a dish called machaca.
• Carne-secaa kind of dried, salted meat, usually beef, in Brazilian cuisine, a frequent accompaniment to black beans.
• Cecinain Spanish, cecina means "meat that has been salted and dried by means of air, sun or smoke". The word comes either from the Latin siccus or from the Celtic ciercina related to modern Spanish cierzo or northern wind. In Spain, cecina is similar to ham but is made by curing beef, horse or goat, rabbit, or hare. Cecina de León, which is made of the hind legs of beef, salted, smoked and air-dried in the province of León in northwestern Spain, has Protected designation of origin status.
• Charcuteriethe branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.
• Charquea form of jerky common in South America made from dried and salted meat, originally llama where this animal roamed, but nowadays mostly beef.
• Chinese sausagea generic term referring to the many different types of sausages originating in China.
• Chipped beefthinly sliced or pressed salted and dried beef. Some varieties are smoked to add flavor.
• Chorizocan be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, salt-cured, smoked sausage
• Cold cutprecooked or cured meat, including dried sausages.
• Country hama variety of cured ham that is typically very salty. Country hams are salt-cured for one to three months.
• Culatelloa refined variety of prosciutto, made from heavier pigs, cut to a fraction of the normal prosciutto and aged, and may be cured with wine, with culatello di Zibello having PDO status.

D

• Droëworsa Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage.
• Droge worst, Dutch snack food
• Dambu nama, Nothern Nigerian dried meat floss, made with beef and chicken

E

• Elenski buta dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country. The meat has a specific taste and can be preserved in the course of several years, owing much to the special process of making and the climatic conditions of the part of Stara Planina where Elena is located.

F

• Fenalårin Norway, salted, dried and cured leg of lamb. Curing time is normally about three months, but the "fenalår" may be matured for a year or more. The meat is dark red to brownish, with a pronounced taste of mutton. Fenalår is a very popular dish in Norway, and is often served with other preserved food at a Christmas buffet or at Norwegian Constitution Day. Normally the meat is served as thin slices, but it is also common – at informal gatherings – to send the leg around the table with a sharp, stubby knife. The guests then slice the leg themselves. Thus, in western Norway "fenalår" is called "spikkekjøtt", literally "whittle-meat", but this name may also origin from the word "speke", "to cure".

G

• Genoa salami an American variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork, but may also contain beef or be all beef. It is seasoned with garlic, salt, black and white peppercorns, fennel seeds, and red or white wine.

H

• Hungarian sausagesthe cuisine of Hungary produces a vast number of types of sausages. Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavors, "hot" or "mild".

J

• Jamón ibérico"Iberian ham" is an expensive variety of Jamón made out of black Iberian pigs, produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico.
• Jamón serrano or simply Jamóna type dry-cured ham from Spain, which is generally served in thin slices, or occasionally diced. One of the most famous foods of the Spanish cuisine. When produced from Iberian pork is commercially labeled jamón ibérico.
• Jerkylean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat.
• Jinhua hama type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. The ham is used in Chinese cuisines to flavour stewed and braised foods as well as for making the stocks and broths of many Chinese soups.

K

• Kilishia version of biltong or jerky that originated in Hausaland, it is a delicacy made from cow, sheep or goat meat after the removal of bone.
• Kuivalihasalted and dried meat, often reindeer meat, is a traditional food and a delicacy of northern Finland, prepared at springtime.
• Kulena kind of highly spiced, semi-dried, smoked, cured sausage from Croatia and Serbia. The meat undergoes fermentation-curing as well as the air-drying.

L

• Lacón Gallegoa dried ham product from Galicia, Spain with PGI status under European law. Historically, Lacón has been mentioned in texts since at least the 17th century. Only specific breeds of pigs are used to produce the food, and the actual product is only made with the pork shoulder.
• Lahndia winter food popular in Northern Afghanistan, that is usually prepared from lamb and sheep, although it can also be made from beef.
• Lomo embuchadoa dry-cured meat made from a pork tenderloin. It is similar to cecina, but with pork instead of beef.
• Lountzaa meat delicacy of Cyprus of dried, smoked pork tenderloin.

M

• Machacaa dish prepared most commonly from dried, spiced beef or pork, then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes.
• Meat extracthighly concentrated meat stock, usually made from beef. It is used to add meat flavor in cooking, and to make broth for drinking. Meat extracts have largely been supplanted by bouillon cubes and yeast extract.

N

• Njeguška pršutaa specialty of Njeguši, a village in Montenegro, Njeguška pršuta is a dry-cured ham, served uncooked, similar to Italian prosciutto. It has a unique flavor that is attributed to the result of the mixture of sea and mountain air and wood burned during the drying process.

P

• PancettaItalian bacon is pork belly meat that is salt cured and contains peppercorns. Associated with Italy, pancetta varies by region. It is often cubed, as lardon. It is also produced in Spain.
• Pastirmaa highly seasoned, air-dried cured beef of Anatolian origin, which is now part of the cuisines of the former Ottoman countries.
• Pastramia popular delicatessen meat usually made from beef in Romania, and also from pork and mutton. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration.
• Pemmicana historic food, pemmican is a concentrated mixture of fat and protein used as a nutritious food.
• Pepperonian American variety of salami, usually made from cured pork and beef. Pepperoni is characteristically soft, slightly smoky, and bright red in color.
• Pinnekjøttin Norway, a main course dinner dish of lamb or mutton, its preparation uses a traditional method for food preservation utilizing curing, drying and in some regions also smoking.
• Pitinaan Italian cold cut with origin in the mountain valleys of Tramonti di Sopra and River Cellina of the province of Pordenone in northeastern Italy.
• Presuntothe name given to dry-cured ham from Portugal. Many varieties exist.
• Prosciuttoa dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

R

• RauchfleischGerman term for meat preserved by salting and cold smoking, used for Austrian and Bavarian cuisine
• Rousong a dried meat product with a light and fluffy texture similar to coarse cotton, originating from Fujian, China. It also spread to Taiwan. Rousong is used as a topping for many foods, such as congee, tofu, and savory soy milk.
• Rukuri A traditional cured meat that originated from Central Kenya which is similar to jerky. It is prepared using thin slices of meat that are cured with honey as a method of preserving it. The meat has a specific taste and can be preserved in the course of several years owing to the special process of making it.

S

• Salamicured sausage, fermented and air-dried meat, originating from one or a variety of animals. Historically, salami was popular among Southern European peasants because it can be stored at room temperature for periods of up to 30–40 days once cut, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made across Europe.
• SalumiItalian cured meat products that are predominantly made from pork. It comes from the Italian word salume, pl. salumi "salted meat", derived from Latin sal "salt". The term salumi also encompasses bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto.
• Secca de bœufa type of dried salted beef made in Entrevaux. Similar to the Swiss Bindenfleisch, it is typically eaten as a starter.
• Skerpikjøta type of wind-dried mutton, is a delicacy of the Faroe Islands which is traditionally eaten at Christmas but also at other times of the year.
• Slinzegaa type of air-dried meat produced in Valtellina, in the Italian Alps. It is made in a similar manner to Bresaola, with smaller pieces of meat, which therefore bear a stronger taste.
• Smithfield hama specific form of the country ham, A 1926 Statute of Virginia first regulated the usage of the term "Smithfield Ham". Smithfield hams are a specific variety of country hams which are cured by the long-cure, dry salt method and aged for a minimum period of six months within the limits of the town of Smithfield, Virginia, United States
• Soppressataan Italian dry salami. Two principal types are made, a cured dry sausage typical of Basilicata, Apulia and Calabria, and a very different uncured salami, native to Tuscany and Liguria.
• Speckin parts of the English-speaking culinary world, the term "Speck" refers to Italian Speck, a type of prosciutto. Speck is also an English word meaning "fat" or "blubber", attested since the early 17th century.
• Suho mesoa smoked beef food preparation eaten in Bosnian cuisine and Serbian cuisine.
• Sukutithe Nepali word for dry meat. Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served as side dish.

T

• Tapaa Philippine food made dried or cured beef, mutton or venison, although other meats or even fish may be used. It is prepared using thin slices of meat that are cured with salt and spices as a method of preserving it.
• Tolkusha
• Tsamarellaa Cypriot traditional food. It consists of meat, usually goat meat, that is salted and cured for preservation. The process of preparation traditionally involves drying in the sun.
• Tyrolean Specka distinctively juniper-flavored ham originally from Tyrol, an historical region that since 1918 partially lies in Italy. Tyrolean speck is made from the hind leg of the pig, and is deboned before curing in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices. It is then rested for a period of several weeks, after which, the smoking process begins. It is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week using woods such as beech at temperatures that never exceed 20 °C. It is then matured for five months.

W

• Winter salamia type of Hungarian salami based on a centuries-old producing tradition. Made from mangalitsa pork and spices: white pepper, allspice and others. Winter salami is cured in cold air and smoked slowly.