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 – company that produces a smoked variety of their Ardrahan cheese
Parenica – traditional Slovakian cheese; a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced
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.
Bacon – a meat product prepared from a pig and usually cured;[13][14] some versions are also smoked for preservation or to add flavor
Another image of ham at the same Schleswig-Holstein smokehouse
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.
Ahle Wurst – a hard pork sausage made in northern Hesse, Germany.[17] Its name is a dialectal form of alte Wurst – "old sausage".