Basturma is to Armenia what bresaola is to Italy and cecina is to Spain—a ruddy hunk of air-dried beef with more umami punch per mouthful than the fanciest dry-aged steak—except it’s far more exciting. Unlike its simply-salted European brethren, basturma is garlicky and piquant and spiced with industrial quantities of paprika and fenugreek. It’s the type of cheese board item that draws instant oohs and aahs thanks to its crimson core and out-in-left-field flavor profile.