- Industri: Government
- Number of terms: 41534
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- Company Profile:
A highly seasoned preserved meat made from beef dry-cured with salt or saltpeter. The seasonings include garlic, ground pepper, cinnamon, red peppers, cloves, allspice and coriander seeds. Commonly served as a sandwich on rye bread.
Industry:Culinary arts
A beefsteak sprinkled with black pepper, sautéed in butter and served with a sauce made from the drippings, stock, wine, and cream. Also refers to a Chinese stir-fry of steak strips, green peppers, and onion cooked in soy sauce.
Industry:Culinary arts
A highly spiced dry sausage made of pork and beef. Seasoned with salt, black pepper, cayenne, and garlic. Often thin sliced and served as an appetizer or as a topping for pizzas.
Industry:Culinary arts
A medium-sized game bird related to the partridge and the quail. The female's flesh is plumper, juicier, and more tender. Farm-raised birds have a somewhat milder flavor than wild varieties.
Industry:Culinary arts
A small (between two and three pound) variety of the freshwater pike. Pickerel are know for their lean, firm flesh.
Industry:Culinary arts
A widely distributed bird that is normally eaten only when young. Squabs are young pigeons that have never flown are therefore very tender. Squabs are normally under a pound and about 4 weeks old. May be prepared like chicken.
Industry:Culinary arts
The feet and ankles of a pig. Available fresh, pickled, and smoked. Fresh and smoked pig's feet are used in sauces, soups, and stews. Pig's feet are called "trotters" in England.
Industry:Culinary arts
A lower fat variety of salmon. Also called the "humpback salmon."
Industry:Culinary arts
Also called "kielbasa," this is a highly seasoned smoked sausage of Polish origin made from pork and (sometimes) beef. It is flavored with garlic an other spices. It can be served cold or hot.
Industry:Culinary arts
The flesh of domestic swine. Today's pork is leaner (1/3 fewer calories) and higher in protein than a decade ago. And with improved feeding techniques, trichinosis has become extremely rare. Most pork is slaughtered at 6 to 9 months.
Industry:Culinary arts
