A Cured Meat Guide for Everyone

Meat Preserving And Curing Guide

The meat was originally processed to preserve it, but since the different procedures result in many changes in texture and flavor, it is also a way to add variety to the diet. Processing also makes it possible to mix the least desirable parts of the carcass with lean meat and is also a means of prolonging the meat supply by including other foodstuffs such as cereals in the product. extremely perishable product and quickly becomes unfit for consumption. may be hazardous to health due to microbial growth, chemical change and degradation by endogenous enzymes. These processes can be reduced by decreasing the temperature sufficiently to slow or inhibit the growth of microorganisms, by heating to destroy organisms and enzymes (cooking, canning) or by removal of water by drying or osmotic control (by binding water with salt or other substances so that it is no longer available for organizations). It is also possible to use chemicals to curb growth and, very recently, ionizing radiation (the latter possibility is not allowed in some countries, however). Traditional methods used for thousands of years involve drying by wind and sun, salting and smoking. Canning dates back to the beginning of the 19th century and preserves food for many years because it is sterilized and protected from further contamination. More here...

Meat Preserving And Curing Guide Summary


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Author: James Cole
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My Meat Preserving And Curing Guide Review

Highly Recommended

All of the information that the author discovered has been compiled into a downloadable ebook so that purchasers of Meat Preserving And Curing Guide can begin putting the methods it teaches to use as soon as possible.

When compared to other e-books and paper publications I have read, I consider this to be the bible for this topic. Get this and you will never regret the decision.

IlHsN La Taverne du Sergent Recruteur fW Ile StLouis e FRENCH

Supposedly, unscrupulous army sergeants would get potential young recruits drunk at this popular 17th-century eatery, and the saps would wake up in the barracks the next day as conscripts. These days the only danger is overeating, because the fixed-price menu gets you all you can eat from a huge basket of veggies and cured meats, bottomless glasses of wine, a selection of basic main dishes, and a cheese board. Kids tend to like the simple fare.

The Basic Italian Meal

Your main dish, so you have to order your contorno separately. A dolce (dessert) comes much later, and no Italian meal is complete without espresso and a shot of grappa. Below are some of the most typical dishes of Tuscany and Umbria. ANTIPASTO The classic Tuscan appetizer is an antipasto misto, which simply means mixed. It usually entails affettati misti and crostini misti, both of which can be ordered alone as well. The former is a plate of sliced cured meats and salami, likeprosciutto (salt-cured ham), capocollo (meaty pork salami), finoc-chiata (capocollo with fennel seeds), and sopressata (gelatinous headcheese better than it sounds). Crostini are little rounds of toast spread with various p t s, the most popular being di fegatini (chicken liver flavored with anchovy paste and capers) and di milza (spleen), though you'll also often get mushrooms, tomatoes, a cheesy sauce, or (especially in Umbria) a truffle paste.

Entry Requirements Customs

To prevent the spread of diseases, you cannot bring into the States any plants, fruits, vegetables, meats, or most other foodstuffs. This includes even cured meats like salami (no matter what the shopkeeper in Europe says). You may bring in the following bakery goods, all but the softest cheeses (the rule is vague, but if the cheese is at all spreadable, don't risk confiscation), candies, roasted coffee beans and dried tea, fish, seeds for veggies and flowers

Brno The Regions Capital

Here, winemaking is taken as seriously as it is in most other European grape-growing regions. Many wine bars throughout Moravia serve the village's best straight from the cask, usually alongside traditional smoked meats. While the Bohemians have the sweet taste of Becherovka to sip at meals, Moravians have the sharp taste of slivovice (plum spirits) to cleanse the palate (sometimes for hours on end if it's domdci- home brewed).

The Regions In Brief

While Bohemia is the traditional home of a beer-favoring populace and the seat of Czech industrial muscle, in Moravia, to the south and east, winemaking is taken as seriously as it is in most other European grape-growing regions. Many wine bars throughout Moravia serve the village's best straight from the cask, usually alongside traditional smoked meats.

Value Inexpensive Meals on the

The more Czech-style delicatessen Obchod Cerstvych uzenin, Vaclavske nam. 39, Praha 1 (& 222-243-236), offers meat, meat, and meat on the ground floor of Wenceslas Square's Melantrich Building. The front of the shop is a takeout deli with dozens of cooked and smoked meats, sausages, and salami. In the back, it serves goulash, cooked meats, sausages with mustard and a slice of dense bread, and cheap beer. You have to eat standing up, but prices are pure Czech. Expect to pay about 60Kc ( 2.15) for a plate of meat and a beer. It's open Monday to Friday from 7am to 7pm and Saturday and Sunday from 9am to 7pm. No credit cards are accepted.

Where To Dine Expensive

Alex Grill ( SWISS This stylish basement restaurant is decorated with carved paneling, leaded windows, flagstone floors, bright upholstery, and rich accessories. The chefs concoct appetizing dishes based on regional and Swiss recipes prepared with market-fresh ingredients. As an appetizer, try a platter of three kinds of smoked fish or fresh Atlantic oysters. The main courses include grilled lobster, grilled salmon scallop, and giant shrimp with a chive-flavored cream sauce. The meat dishes include veal kidneys in mustard sauce, grilled rack of lamb, chicken breast filled with a salmon-and-herb mousse, and a variety of game in season.

Travel Your Tastebuds

Soup made from dried and smoked fish, often eaten with rice, lime and chilli. The soup is poured over rice, mixed up by hand and eaten with the fingers. Another common meal is mas riha, a fish curry eaten with rice or roshi - the roshi is torn into strips, mixed on the plate with the curry and condiments, and eaten with the fingers. A cup of tea accompanies the meal, and is usually drunk black and sweet.

Hawaiian Feast The Luau

Most luau are fixed in price, generally 52 to 68 for adults, less for children. A variety of traditional foods and entertainment is provided. The luau usually begins at sunset and features Polynesian and Hawaiian entertainment, which can range from lavish affairs with flaming knives or torches being juggled, to performances of ancient hula, missionary-era hula, and modern hula, as well as narration of the stories and legends portrayed by the dances. The food always includes imu-roasted kalua pig, lomi salmon, dried fish, poke (raw fish cut into small pieces), poi (made from taro), laulau (meat, fish, and vegetables wrapped in ti leaves), Hawaiian sweet potato, sauteed vegetables, salad, and the ultimate taste treat, a coconut dessert called haupia. Don't worry if you've never heard of these items (and can't pronounce them either), most luau will also have more common preparations of fish, chicken, and roast beef, as well as easily recognizable salads and standard desserts like cake.

Sights Activities

Ibra has a lively souq that is at its most active early on a Thursday morning. Arranged around a double courtyard, the greengrocery takes pride of place in the centre, with local melons and aubergines making colourful seasonal displays. A working silver souq, where khanjars and veil pins are crafted, occupies several of the shops around the outer courtyard, muscling in between carpentry shops where elaborately carved doors are still made. Look out for a shop called 'Sale and Maintenance of Traditional Firearms & Rifle Making' there's always an energetic huddle of old men engaged in comparing ancient weaponry around the tables outside. You will probably notice piles of flattened and dried fish - a local delicacy, still prized despite the modern road system that has brought fresh fish to Ibra via the neighbouring wet fish market.

Working In The Salt Brine

Most salt produced on the coast of Bali is used for processing dried fish. And that's where Amed has an advantage although its method of making salt results in a lower yield than that using sand, its salt is prized for its flavour. In fact there is a fast-growing market for this 'artisan salt' worldwide. The grey and cloudy crystals are finding their way into many top-end kitchens.

Border Market Myawadi

There is a market about 100m from the river on the Thai side that legally sells Burmese goods - dried fish and shrimp, dried bamboo shoots, mung beans, peanuts, woven-straw products, teak furniture, thick cotton blankets, lacquerware, tapestries, wooden furniture, jade and gems. However, it's not one of the more exciting markets in Thailand,

Moments A Night to Remember Luau Maui Style

The luau begins at sunset and features Tahitian and Hawaiian entertainment, including ancient hula, hula from the missionary era, modern hula, and an intelligent narrative on the dance's rocky course of survival into modern times. The entertainment is riveting, even for jaded locals. The food, which is served from an open-air thatched structure, is as much Pacific Rim as authentically Hawaiian imu-roasted kalua pig, baked mahimahi in Maui onion cream sauce, guava chicken, teriyaki sirloin steak, lomi salmon, poi, dried fish, poke, Hawaiian sweet potato, sauteed vegetables, seafood salad, and the ultimate taste treat, taro leaves with coconut milk. The cost is 89 for adults, 59 for children 12 and under.

Spin Through Savannakhet

From Ban Lan Chanh continue east about 1km and turn right (south). Follow this good laterite road about 30km to the four-way junction at Ban Taleo Mai (a good place for lunch) and 4km further to Ban Don Daeng. In the centre of the village is Nong Luang (Turtle Lake admission US 0.30), where dozens of soft-shelled turtles have been living as long as anyone can remember. The oldest turtle (imaginatively known as 'Big One') is about 1m long and is thought to be more than 60 years old. These sacred turtles are quite a tourist attraction and local custom is to feed them unhealthy, radioactive-looking fried snacks. A healthier alternative (as recommended by the Wildlife Conservation Society) is to feed them small dried fish buy them in the market in Savannakhet before you leave.

Eating Luang Prabang Style

Luang Prabang has its own unique cuisine - consider trying some of the local specialities, no matter how unnerving they sound. A local favourite, jqew bqwng is a thick condiment made with chillies and dried buffalo skin. Aw lam is a soup made with dried meat, mushrooms, eggplant and a bitter-spicy root (roots and herbs with bitter-hot effects are a force in Luang Prabang cuisine). The perfect accompaniment to a bottle of Beerlao is khaipaen, dried river weed fried in seasoned oil, topped with sesame seeds and served with jqew bqwng. Other delicacies include phak nam, a delicious watercress that's unique to Luang Prabang. Salad Luang Prabang is a savoury arrangement of phak nam, sliced boiled eggs, tomatoes and onions with a tasty dressing.

Moments The Heurige of Grinzing

Heurige are Viennese wine taverns featuring local Viennese wines (called Heurige as well). Today there are about 400 families still cultivating vineyards in and around Vienna, spread over several wine-growing districts on the outskirts of Vienna. Of these, Grinzing, at the edge of the Vienna Woods, is probably the best known, with about 20 Heurige clustered together along a charming main street lined with fairy-tale-like houses, their thick walls built around inner courtyards where grape arbors shelter Viennese wine drinkers on summer nights. Almost all Heurige also offer evening Heurigenmusik and a buffet with cold cuts, cheeses, salads, and meats such as grilled chicken, smoked pork, and Schweinebraten. Or you can buy a quarter-liter mug of wine and linger as long as you want. Most Heurige are open 4pm to midnight, and although some are closed November to March, you'll always find Heurige that are open. Look for the sprig of pine, usually hung above the entrance, and a small plaque...

A Guide To Banya Etiquette Steve Kokker

At the same time every week, people head out to their favourite banya (hot bath, a bit like a sauna) to meet up with a regular crowd of people (the Western equivalent would be your gym buddies). Many bring along a Thermos filled with tea that's mixed with jam, spices and heaps of sugar. (A few bottles of beer and some dried fish also do nicely.)

Women In Society Aishath Velezinee

On the outer islands, with little opportunity for formal employment, women tend to be self- employed, but with little financial gain. Markets are limited by geography, demography and the lack of regular and reliable interisland transport. Women on islands close to the tourism zones grow fruits and vegetables for sale to resorts. They also weave coconut-leaf matting (cadjan) and make rope and other products from coir. On remoter islands women make dried fish, a product that can withstand the long boat journey to the market. At least a few women on each island are experts at sewing and most women do home gardening for consumption. Some island girls get an education and train as teachers and health workers, but most prefer to stay on Male' where there are wider career choices, rather than return home. Recent appointments of a few women to the posts of atolu verin (atoll chief) and kateeb (island chief), till now the realm of men alone, opens new opportunities for educated women.


The shabby Vucciria is known throughout Sicily for its rampant Mercato della Vucciria (see p96), a bustling market filled with shrieking vendors, staring silvery fish, swaying carcasses, fresh fruit and vegetables, and smoking meat grills. The market inspired Sicilian painter Renato Guttuso's most important work, La Vucciria (1974), described by Leonardo Sciascia as 'a hungry man's dream'.


This rude ('rugged' or 'harsh') region of the Massif Central specialises in charcuterie, and its celebrated salaisons (salt-cured meats) are sold throughout the land. Specialities include lentilles vertes du Puy aux saucisses fum es (smoked pork sausages with green Puy lentils) and clafoutis, a custard and cherry tart baked upside down like a tarte Tatin.

Corsican Charcuterie

Prisuttu, lonzu, coppa, figateiiu, salsiccia Corsican charcuterie (cured meats) has achieved cult status among connoisseurs. But standards do vary a lot. Some unscrupulous producers in Corsica import (legally) pigs from the Netherlands, Sardinia, Brittany or Spain, let them feed only a week or two on chestnuts, slaughter them, transform the meat into charcuterie, label it 'charcuterie corse traditionnelle' (traditional Corsican charcuterie) and sell it to gullible visitors. Paul-Antoine Lanfranchi owns a g te d' tape and a well-regarded restaurant in the Haut Taravo Valley (see p177), which is famous for its home-cured meats. 'We are the fourth generation of butchers, and our cured meats are 100 organic and natural. I use secret, family recipes that were imparted by my grandmother. We rear free-range our own Corsican pigs. They feed only on chestnuts and acorns, which gives the meat a distinct flavour.' Does homemade charcuterie taste really different from industrial charcuterie,...

Fish Seafood

Growing weary of artery-clogging cured meats It's time to give your taste-buds something different to sing about. The warm waters of the Mediterranean provide an ample and varied net of produce sea bream, sea bass, squid, sardines, scorpion fish, lobster and red mullet. Oysters and mussels are a speciality around the east coast, and langoustes (lobster) appear on menus all around the coast both in ziminu (or aziminu), the Corsican version of the soup bouillabaisse (normally only served for two people) and served with pasta, simply cooked in a littie olive oil and garlic. Sardines stuffed with brocciu are generally delicious, and inland you'll come across plenty of farmed trout, stuffed with either almonds or a selection of herbs from the maquis. Rougets la bonifacienne is a southern speciality featuring mullet cooked with anchovies, tomatoes and garlic.

Farm Produce

The Ferme de la Noue (on the D61, La Celle des Bordes, s 01 34 85 16 17) is an old-fashioned farm that sells cheeses, cured meats, lamb meat, seasonal fruits and vegetables, and honey. Open March through November, Monday, Thursday and Friday from 6 to 7 30pm, and weekends from 4 to 7 30pm.


To save money and grab a meal with Italians on their lunch break, pop in to a tavola calda (literally hot table), a kind of tiny cafeteria where a selection of pre-prepared hot dishes are sold by weight. A rosticceria is a tavola calda with roasting chickens in the window. Increasingly trendy enoteche (wine bars) usually offer ample platters of cheese and mixed salumi (cured meats) such as salami, prosciutto (salt-cured ham hock), lardo (salt-cured pork fat aged on marble slabs), and mortadella (bologna) most also offer a hot dish or two.

Staples Specialities

Broadly speaking, western Armenian cuisine is more similar to Lebanese and Turkish cooking, while eastern Armenian has more Russian and Georgian influences. Besides khoravats, staples include dolmas (rice wrapped in vine leaves), soups, vegetable stews and lavash fresh from the oven. Armenians aren't afraid to throw in garlic and salt by the handful to boost the flavour. Hors d'oeuvres include cold salads, salty cheeses and dips such as jajik (yogurt with cucumbers and fennel). Tan abour is yogurt soup sprinkled with parsley and fennel, much admired for its curative qualities. Pastries appear everywhere, such as Georgian khachapuri (cheese pies) and bo urek (flaky pastry with salty cheese and spinach). Cured meats include sujukh or yegh-chik (dark, cured spicy sausage) and basturma (finely cured ham). Desserts include honey-drenched baklava and sweetly crunchy kedayif (dessert pastry) though thick chocolate cakes and tortes are popular in the region too.

Italian Menu Terms

Anguilla alla veneziana Eel cooked in a sauce made from tuna and lemon. Antipasti Succulent tidbits served at the beginning of a meal (before the pasta), whose ingredients might include slices of cured meats, seafood (especially shellfish), and cooked and seasoned vegetables. Aragosta Lobster. Arrosto Roasted meat. Baccala Dried and salted codfish.

Food Drink

Of course there are several elements of French gastronomy evident in Corsican cuisine, notably the cooking methods, such as the stewing of meat en daube, in red wine and garlic. But Corsican cuisine owes its distinct characteristics to a host of factors. Firstly, its location in the Mediterranean provides a wealth of raw materials fragrant olive oils, sun-loving fruits and vegetables, and mouth-watering cured meats, easily and economically preserved in the Mediterranean heat. Some staples from the Italian kitchen have crossed the short passage of water to the island and, especially on the east coast, it's common to see a regional variation of polenta, cannelloni and lasagna on the menu.

Virgils Real BBQ

The pickings are slim in Times Square for decent, value-priced food, so my suggestion for the best bet in the immediate area is Virgil's. The theme is Southern barbecue, and the restaurant, sprawling with dining on two levels, is made to look and feel like a Southern roadhouse with good ole boy decorations on the walls and blues on the soundtrack. But forget the gussied-up theme stuff and enjoy the surprisingly authentic smoked meats, especially the spice-rubbed ribs, which are slow cooked and meaty. Or you can try the smoked slices of Owensboro lamb or the Texas beef brisket. For starters, the corn dogs with poblano mustard are something New Yorkers rarely have the pleasure of experiencing, and the barbecue nachos tortilla chips slathered with melted cheese and barbecued pulled pork are a meal in themselves. Desserts are what you would expect from a restaurant emulating a Southern theme big and sweet. Try the homemade ice cream sandwich made with the cookie of the day. Virgil's is a...

Croatian Cuisine

Cuisine in continental Croatia is more substantial than in other regions. Smoked meats and cheese (prgica) are popular in regional markets, while sarma (ground meat in sour cabbage leaves), and krvavice (blood sausage with sauerkraut) are main meal staples. Strukle (phyllo filled with fresh cheese, apples, cherries, or other fruit) and palacinke (crepes filled with honey and walnuts or jam). In Gorski Kotar & Lika in southwest central Croatia, homemade cheeses, fruit brandies, and spit-roasted lamb and pork are favorites. Look for janjetina (lamb) baked under a bell-shaped lid (peka) or roasted over an open grill.

Polish Cuisine

Anything from potato meal, cottage cheese, or cabbage to ground beef or even raspberries or strawberries. Pierogies are traditionally prepared boiled and served with fried onions (except of course the fruit-filled ones), though you may also find them baked or fried and topped with anything from sour cream to garlic sauce. Pierogies are extremely flexible. They can be eaten as a snack or as a main course, for lunch or for dinner. They also make a great option for vegetarians just be sure to tell them to hold the bacon bits they sometimes pour on top. Pierogies prepared Ruskie style are meatless, stuffed with potatoes and cottage cheese. Placki, potato pancakes, are nearly as ubiquitous and delicious, and are often cooked with mushrooms or smoked meat.

Downtown Moderate

Golden Nugget Buffet BUFFET This buffet has often been voted number one in Las Vegas. Most of the seating is in plush booths. The buffet tables are laden with an extensive salad bar (about 50 items), fresh fruit, and marvelous desserts, including the famous bread pudding made from the secret recipe of Zelma Wynn (Steve's mom). Fresh seafood is featured every night. Most lavish is the all-day Sunday champagne brunch, which adds such dishes as eggs Benedict, blintzes, pancakes, creamed herring, and smoked fish with bagels and cream cheese.


Overlooking the marina under high ceilings, Grill Sirius is sophisticated but not fussy. The chefs prepare splendid Portuguese and international dishes, and the service is formal. You might begin with assorted smoked fish and follow with a seafood specialty, such as divinely smooth lobster cassoulet, turbot in seafood sauce, sea bass flamb with fennel, stuffed trout, or excellent filet of sole. Meat dishes use only the finest cuts rack of lamb, T-bone steak, and tournedos stuffed with shrimp and scallops and served with b arnaise.

Vilnius Old Town

Neringa is the Lithuanian part of the Curonian Spit, a long and narrow sand peninsula that separates the Curonian Lagoon from the Baltic Sea. This natural wonder, listed as a UNESCO World Heritage site, still exists today solely due to human efforts to counter the natural erosion process. The Neringa landscape is truly unique, dominated by picturesque sand dunes and pristine beaches. The area has a distinct ethnographic flavour, characterised by wooden fishermen cottages and the local speciality of smoked fish. Those looking for a quiet seaside vacation in picturesque surroundings will most definitely be not disappointed.

Hogs Breath Saloon

Seating is indoors or outside on a big patio. In addition to the fullservice bar, Hog's Breath serves up tender fish sandwiches, peel & eat shrimp, chicken or fish dinners served with red potatoes and corn, smoked fish dip, conch chowder and assorted appetizers. There's takeout and a raw bar open till 11 pm. Open daily from 1 pm till 11 pm.


Cod in mustard sauce), flceskesteg (roast pork with crackling), hvid labskovs (beef and potato stew) and hakkebof (beefburger with fried onions). Then there's the koldt bord, a buffet-style spread of cold foods, including herring dishes, salads, cold cuts, smoked fish and cheeses. Smoked fish (particularly abundant and tasty on Bornholm), pickled herring and fried beef patties (served with a raw egg yolk, pickles and horseradish) are other common specialities.

North Shore

Just writing about Medallion Smoked Salmon makes our mouths water. Visitors to their shop can see how seafood is smoked and sample some of the 18 different smoked fish products. They ship and are open all year. Parkers Cross Rd., off Rte. 224, Ebenezer, less than two miles from Rte. 7 s 902 964-3001.

Off the Trains

Shopping for supplies at most Russian stations is all part of the fun of a journey on the Trans-Siberian Railway (note that this is not the case, though, in Mongolia and China, where you will find very little food available on the platforms). The choice of items can be excellent, with fresh milk, ice cream, grilled chicken, boiled potatoes, home cooking such as pelmeni (dumplings) or pirozhki (savoury pies), buckets of forest berries and smoked fish all on offer. It's a good idea to have plenty of small change on hand, but you'll rarely have to worry about being overcharged.

Near Corner Brook

Our choice for dining in Corner Brook is the European-style Thirteen West, serving an innovative menu of seafood and other dishes with an Italian touch. The chowder is wonderful, prepared with fresh and smoked fish, and the pork tenderloin with port and caramelized pears is a nice break from seafood. 13 West Street, Corner Brook, s 709 634-1300. ( )

On The Journey

Shopping for supplies at the stations is part of the fun of any long-distance Russian train trip. The choice of items is often excellent, with fresh milk, ice cream, grilled chicken, boiled potatoes, home cooking such as pelmeni (Russian-style ravioli dumplings) or pirozhki (savoury pies), buckets of forest berries and smoked fish all on offer. Prices are low and it's a good idea to have plenty of small change on hand.

South Maleatoll

The biggest island in South Male' Atoll is Maafushi (population 1150), which has a prison and a reformatory, providing skill training and rehabilitation for wayward youths. A State Trading Organisation (STO) warehouse here buys salted fish from the local fishing villages and packs it for export.

Food for all seasons

The autumn colours set the forests aglow and the wetlands are red with lingonberries and cranberries, while moose hunting parties get together for the hunt. When October comes, vendace, whitefish and Baltic herring provide roe for the gourmet tables. The hearty dish of sauteed reindeer is a firm favourite that can be eaten all year round. Red Finnish caviar is considered amongst the best in the world. In seaside towns, fish markets sell pickled, salted fish and fresh fish, while potatoes are at their very best. Autumn lamb and cabbage stew is another firm favourite to sample.

Luangwa Bridge

The Great East Rd crosses the Luangwa River on a large suspension bridge about halfway between Lusaka and Chipata. The nearby settlement of Luangwa Bridge is about 80km north of Luangwa village, which is near the eastern end of the Lower Zambezi National Park, and far from the South and North Luangwa National Parks. It serves as an ideal place to breakup a journey. There's no petrol station but there's a lively little market, which seems to specialise in dried fish.


Spending sprees in Reykjavik are an expensive business - most items are cheaper back home. However, there are some tantalising shops selling unusual presents. Look out for well-made Icelandic sweaters, cutting-edge T-shirts and jewellery, CDs of the latest bands, bags of dried fish, chocolate-covered liquorice, and bottles of the Icelandic schnapps brennivin (your friends may not thank you ).

Albert Market

Since its creation in the mid-19th century, this market, an area of frenzied buying, bartering and bargaining, has been Banjul's hub of activity. From shimmering fabrics and false plaits, fresh fruits and dried fish to tourist-tempting souvenirs at the Craft Market, you can find almost anything here and then some.

Northeast States

The variety of the Northeast States' cuisines is enormous, with each tribe or community developing its own signature dishes. In Assam they're particularly fond of sour tastes and, like the Thais, use lots of lime and lime leaves in their cooking. Tenga, the favourite Assamese fish stew, is made of pieces of sweet-tasting rohu (a type of carp), lightly sauteed with onions and simmered in a watery gravy that's zested with lemon juice. The major community in Meghalaya, the Khasis, specialises in rice-based dishes such as putharo (rice-batter crepe), pukhen (sweet fried rice cakes) and pusla (steamed rice cakes wrapped in leaves). In Tripura, the locals are passionately fond of both fresh and dried-fish dishes, such as nona ilish paturi (salted pieces of hilsa fish, wrapped in an edible leaf and fried) and pithali (dried-fish stew). Shidol (a fermented preserve made of tiny freshwater fish) is quintessentially Tripuri and a mainstay of every kitchen. Fish is equally important in Manipur,...

The Republic

Following a referendum in 1968 the sultanate was again abolished, Sultan Majeed Didi retired to Ceylon and a new republic was inaugurated. Nasir was elected president. In 1972, the Sri Tankan market for dried fish, the Maldives' biggest export, collapsed. The first tourist resorts opened that year, but the money generated didn't benefit many ordinary inhabitants of the country. Prices kept going up and there were revolts, plots and banishments as Nasir clung to power. In 1978, fearing for his life, Nasir stepped down and skipped across to Singapore, reputedly with US 4 million from the Maldivian national coffers.


Dubai's main exports are oil, natural gas, dates and dried fish top export destinations are Japan, Taiwan, the UK, the US and India. Imports are primarily minerals and chemicals, base metals (including gold), vehicles and machinery, electronics, textiles and foodstuffs the main importers into Dubai are the US, China, Japan, the UK, South Korea and India. Dubai's re-export trade (where items such as whitegoods come into Dubai from the manufacturers and are then sent onwards) makes up about 80 of the UAE's total re-export business. Dubai's re-exports go mainly to Iran, India, Saudi Arabia, Kuwait, China and Afghanistan.

Fashion Fanatics

Supermarkets Why not end your holiday with a visit to one of the supermarkets You might have tried some of the Icelandic delicacies and it's fun to take home the ones you liked best, to relive your memories and to share with others. Go to Bonus, Kronan, Hagkaup or Netto for the yoghurt-like skyr, hangikjot (smoked lamb) or hardfiskur (dried fish).

Habits Customs

Although Western foods are now seen in every household, traditional meat and fish is the favoured fare, and the successful hunter is a respected man. For special occasions extended families gather together and enjoy leisurely meals of several courses. Dried meats are commonly eaten when people are out on the land on hunts, meat is fried or boiled without much fuss and is often eaten with the hands.

Self Catering

The best places to purchase fresh produce are undoubtedly the street markets. Down in Eminonii, the streets around the Spice Bazaar (Map p78) sell fish, meats, vegetables, fruit, spices, sweets and much more. The best stuff is available at the street stalls on Tahmis Cad-desi on the market's west wall. In Beyoglu, the Balik Pazar (Fish Market) next to the Qiijek Pasaji (Map pi07) on Istiklal Caddesi is a great, if expensive, little market. As well as its many fish stalls, it has small shops selling freshly baked bread, greengrocers selling a wide range of fruit and vegetables, and delicatessens (farkiiteri) selling cheeses, dried meats such as pastirma (pastrami), pickled fish, olives, jams and preserves. You can even get imported goods such as French jams, Iranian caviar and English tea here. Larger produce markets are found opposite the ferry terminals in Kadikoy and Be ikta - Kadikoy is known for its delicatessens and bakeries, and Be ikta for its fruit and vegetable stalls.

In Piazza San Marco

As no surprise that the architectural style for the sumptuously Byzantine Basilica di San Marco, replete with five mosquelike bulbed domes, was borrowed from Constantinople. Legend has it that in 828 two enterprising Venetian merchants conspired to smuggle the remains of St. Mark the Evangelist from Alexandria in Egypt by packing them in pickled pork to bypass the scrutiny of Muslim guards. Thus St. Mark replaced the Greek St. Theodore as Venice's patron saint, and a small chapel was built on this spot in his honor. Through the subsequent centuries (much of what you see was constructed in the 11th c.), wealthy Venetian merchants and politicians alike vied with one another in donating gifts to expand and embellish this church, the saint's final resting place and, with the adjacent Palazzo Ducale, a symbol of Venetian wealth and power. Exotic and mysterious, it is unlike any other Roman Catholic church you will visit.

Women Behaving Badly

Accommodations in Ping'an are in basic traditional wooden homes with little to none of the amenities of a regular hotel. Most of the hostels provide 24-hour hot water, but showers and toilets are typically communal. The hostels also offer decent Western, Chinese, Zhuang, and Yao specialties such as zhutong fan (fragrant rice cooked in bamboo) and Ihrou (smoked pork).

North Kohala

Bamboo & & Finds PACIFIC RIM Serving fresh fish and Asian specialties in a historic building, Hawaii's self-professed tropical saloon is a major attraction on the island's northern coastline. The exotic interior is a nod to nostalgia, with high wicker chairs from Waikiki's historic Moana Hotel, works by local artists, and old Matson liner menus accenting the bamboo-lined walls. The fare, island favorites in sophisticated presentations, is a match for all this style imu-smoked pork quesadillas, fish prepared several ways, sesame nori-crusted or tequila-lime shrimp, and selections of pork, beef, and chicken. There are even some local faves, such as teriyaki chicken and fried noodles served vegetarian, with chicken, or with shrimp. Produce from nearby gardens and fish fresh off the chef's own hook are among the highlights. Hawaiian music wafts through Bamboo from 6 30pm to closing on weekends.


Mizoram runs entirely to its own rhythm. Most businesses are long shut by 6pm, and virtually everything closes tight on Sunday. Forget breakfast-lunch-dinner, Mizos traditionally have two main meals, zingchaw (morning meal, 9am to 10am) and tlaichaw (afternoon meal, 4pm to 6pm). Both feature rice, boiled leaves, boiled vegetables and boiled fatty smoked-pork alongside. Flavour is added using rawt, a salsa of diced chillies, ginger and onion. On paper Mizoram is a dry state but friendly, wobbling drunks are surprisingly common.

Luxembourg Snapshot

Luxembourg's cuisine is French and German based. The national dish is judd mat gaardebounen - slabs of smoked pork served in a thick cream-based sauce with chunks of potato and broad beans. Other specialities include ferkelsrippchen (grilled spareribs), liewekniddelen mat sauerkraut (liver meatballs with sauerkraut) and kachkeis (a cooked cheese). Beers to sink include Bofferding, Diekirch, Mousel and Simon Pils, after which comes a host of local fruity white and sparkling wines. From 2008 you can enjoy all this in an untainted environment, thanks to recent legislation banning smoking in restaurants and, during dining hours, in ca f s.


The town still turns a pretty penny from breeding the birds for meat and leather, and the ostriches also pay their way with tourists - you can buy ostrich eggs, feathers and biltong all over town - but more importantly Oudtshoorn is a great base for exploring the different environments of the Little Karoo, the Garden Route (it's 55km to George along the N12) and the Great Karoo.


Try a great Danish speciality, traditionally smoked fish, in a Bornholm rogeri, or smokehouse, such as the one at Gudhjem (p194) Wiggle the finest sand between your toes on the long, long beach at Dueodde (pi 88) Shop for one-off homeware items at the island's many glass blowers' and potters' studios, such as Baltic Sea Glass (pi93), one of the leading glass-blowing ateliers Enjoy a bicycle ride from Gudhjem to the impressive 0sterlars Rundkirke (p194) Gasp in awe at the stupendous clifftop ruins of Hammershus Slot (pi96)


This peninsula, about 100km southwest of Tokyo in Shizuoka-ken, is a popular destination for its history, including the Black Ships (p212), its lush greenery, rugged coastline, abundant onsen, and foods like himono (sun-dried fish), mikan (oranges) and wasabi. Weekends and holidays can be crowded, particularly in summer, but crowds usually thin out once you get past the touristy resort of Atami. Over on the west coast it's always much quieter.

Picnic fare

If you're in the central area of town, the best place to pick up some deli goods is undoubtedly Valvonna & Crolla, 19 Elm Row (at the top of Leith Walk 0131-5566066). This Italian shop has an excellent reputation across the U.K. and offers a wonderful range of cheeses, cured meats, and fresh fruit and vegetables, plus baked goods from rolls to sourdough loaves, all the condiments you may need, and wine. Another option in New Town is the food hall at the top of Harvey Nichols department store, 30-34 St. Andrew Sq. ( 0131-524-8388). Freshly prepared salads, lots of dried goods, and fresh fruit and vegetables are all stocked here.


From about October to March, wine growers throughout the region attach a broom (Besen) to the front of their homes to indicate that they're open for business as a Besenwirtschaft, a small restaurant where people can drink and purchase the new vintage. They also serve lunch and dinner, usually featuring typical Swabian dishes like Kartoffelsuppe (potato soup), GaisburgerMarsch (a stew of sliced potatoes, noodles and beef) and the evil-sounding Schlachtplatte (sauerkraut with pork belly, liver, lard, sausage and smoked meat, served with peas and other vegetables).

Regional Variations

Offers an overview of the in the states of Kelantan and Terengganu. Kelantan in particular boasts Portuguese-influenced some unique specialities such as nasi ayam percik (barbecued chicken food culture, still surviv- marinated with spicy coconut gravy) and nasi kerabu (blue-tinted rice ing after 600 years, of served with fish crackers and fried salted-fish).


But if you put aside your notions of healthy eating for a few days (you're on holiday, after all -live a little ), you'll find traditional Czech food to be very tasty. The country can boast some top-notch produce, from game to fish to smoked meats to wild mushrooms, and Prague's top chefs are beginning to reinvent Czech cuisine with a lighter, more inventive touch.

Petrovsky District

Not to be confused with its French neighbour, Cheese Hole (see following), this place also has an interior resembling a block of cheese. Fhe decor might seem silly, but the pizzas, pastas and other Italian dishes are expertly prepared. Fhe salad buffet is hard to resist, overflowing with vegetables, olives, cured meats and cheeses - all the elements of antipasto. If the mouse's perspective doesn't sound atmospheric, request a table on the patio, shaded by umbrellas (yellow, of course) and flanked by potted plants.

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