or smoked meat

Smoked meat is meat that has been cured and exposed to smoke from burning or smoldering wood, a preservation and flavoring technique with origins in antiquity across cultures worldwide. The smoking process involves several stages: the meat is typically salted or brined to draw out moisture and encourage smoke penetration, then exposed to cool smoke (below 90°F) for slow smoking or hot smoke (above 90°F) for faster cooking. Different wood types—hickory, oak, apple, mesquite, alder—impart distinct flavor profiles ranging from mild and sweet to bold and peppery. Common smoked meats include bacon, ham, brisket, salmon, and various sausages, each with regional traditions and preparation methods.

Smoked meat serves as both a standalone protein and a flavor-building ingredient across diverse cuisines. It appears in breakfast preparations (bacon, smoked ham), barbecue traditions (American brisket, pulled pork), charcuterie boards, and as an accent in soups, stews, and grain dishes. In European traditions, smoked meats are central to charcuterie and preserved meat cultures. The ingredient's intense, umami-rich flavor makes it useful for seasoning legumes, vegetables, and broths, often requiring only small quantities. Smoked meats pair well with acidic condiments, pickled vegetables, and earthy sides.