- Industri: Government
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Any of many species of fatty, web-footed wild or domesticated birds that are larger than ducks. The female is the "goose," the male is called the "gander." Roasted goose is traditional holiday fare in many European countries.
Industry:Culinary arts
A relative to the chicken and partridge, the female (hen) makes better eating than the male. The taste has been described as "pleasantly gamey." Guinea fowl were raised and eaten by the Greeks and Romans.
Industry:Culinary arts
The hind leg of a hog. The taste of ham is affected by the age and breed of the hog, as well as by the food that the hog was fed. The unprocessed meat is called "fresh ham," but most ham is cured.
Industry:Culinary arts
Ground beef formed into a patty for use in a hamburger sandwich. The best type of ground beef to use for this purpose is lean ground beef, which contains about 15% to 20% fat.
Industry:Culinary arts
This is not a cheese, but a sausage made from the edible parts of a calf's or pig's head that are combined with a gelatinous meat broth. Ingredients include cheeks, snouts, underlips and sometimes brains, hearts, tongues, and feet.
Industry:Culinary arts
The heart of most animals and birds are used in cooking. Some say that the best hearts are calf's or lamb's hearts. Hearts are sometimes stuffed with breadcrumbs and herbs or used in making gravies.
Industry:Culinary arts
A pig's stomach, often stuffed with a sausage mixture, simmered, then baked.
Industry:Culinary arts
Taboo for Jews, horse meat is eaten in many parts of the world, particularly France and Belgium. The flesh is on the sweet side and can be mistaken for beef if flavored with garlic or some other strong herb. May be cooked like beef.
Industry:Culinary arts
A popular pizza topping consisting of pork flavored with garlic and fennel. Available in sweet and hot styles, the latter of which contains hot peppers.
Industry:Culinary arts
