Raw, Cured and Potted Meat Dishes

Gathers the meat dishes that are eaten raw, cured or preserved rather than cooked in the ordinary way. Steak tartare is a French dish of raw ground beef served with onions, capers, parsley or chive and seasonings, filet americain is a closely related Belgian dish of raw minced lean beef, pastirma is a heavily seasoned, air dried cured meat found across Balkan and Mediterranean cuisines, olive loaf is a cold cut embedded with pimiento stuffed green olives, and potjevleesch is a traditional French Flemish dish whose name can be translated as potted meat. A dish belongs here when its own cited article describes meat that is served raw, cured or potted. It excludes raw and cured fish, which has its own group.