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A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food.

A type of mozzarella cheese that is a dried and heavily smoked cured variety. The unsmoked, smoked lightly version of this mozzarella is known as affumicata.

An olive that may be referred to as a dry-cured olive and is most likely a black olive. It is cured by storing it in salt for a period of one to several months, during which time the flesh of the fruit becomes wrinkled.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

Also referred to as city hams, brine-cured hams are cuts from the hind leg of a hog. The hams are cured by soaking or injecting the meat with a brining solution.

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

A sausage that has been cured with the use of aromatic wood, which is burned to produce smoke. The smoke gives the sausage a distinctive flavor and extends the storage life of the product.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

Trout fillets or whole fish that is cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the trout a sweet, mild flavor and a tender, moist texture.

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Turkey that has been cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the turkey a sweet, delicately smoky flavor and a tender texture.

Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

A long thin Chinese sausage that is similar to andouille or chorizo sausage, but is not quite as spicy.

A type of meat produced from the eye of the loin or the adjacent area that provides a layer of fat surrounding the meat.

A cut of pork taken from the fresh pork side of the flank area. This cut can be sliced and sold fresh, but is more commonly smoked, cured, sliced and then sold as bacon.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

Chicken that has been cured with smoldering, aromatic wood. The smoke from the burning wood gives the chicken a sweet, delicately smoky flavor and a tender texture.

A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor.

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Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as Chipped Beef and gravy.