udený

Udený is a Czech and Slovak word that translates to "smoked" in English. It refers to a food preparation method involving exposure to smoke, typically from burning wood. This process imparts a distinct flavor and aroma to the food, and also acts as a preservative.

Commonly, the term "udený" is applied to meats such as pork, beef, and poultry, as well as fish and even some cheeses. Smoked pork, often referred to as uzený vepřový, is a staple in Czech and Slovak cuisine, frequently appearing in dishes like goulash or served simply with bread and mustard. Smoked fish, such as udendý losos (smoked salmon), is also popular.

The smoking process can vary. Cold smoking, done at lower temperatures, is often used for preservation and to impart a deep flavor without cooking the food. Hot smoking, at higher temperatures, cooks the food while simultaneously smoking it. The type of wood used for smoking, such as beech, oak, or fruitwoods, also influences the final taste. The term "udený" signifies that this smoking process has been applied.