- Industri: Government
- Number of terms: 41534
- Number of blossaries: 0
- Company Profile:
The small intestines of freshly slaughtered pigs. They are cleaned and simmered until tender. Chitterlings are served with sauce, added to soups, battered and fried, and used as sausage casings.
Industry:Culinary arts
A meat that has been cooked and ground to a fine paste, lightly seasoned, and packed.
Industry:Culinary arts
An unsmoked, seasoned, salt-cured, and air-dried ham. The meat is pressed to produce a firm texture, then sliced very thin. "Parma ham" is the true prosciutto. "Prosciutto cotto" is cooked ham, "Prosciutto crudo" is raw.
Industry:Culinary arts
A small game bird of the partridge family that resembles a small, plump chicken. Known also as "bobwhites" and "partridges." The flesh is white and delicately flavored. Most quail today are raised on bird farms.
Industry:Culinary arts
Rabbit meat is mostly white, fine textured and mildly flavored. Domesticated rabbit is generally plumper and less strongly flavored that wild rabbits. Rabbit can be prepared in any manner suitable for chicken.
Industry:Culinary arts
A North American mammal that served as an important food source for pioneers. The flesh is mostly dark meat, and the fat is strong in flavor and aroma. Young raccoons are usually roasted; older raccoons should be braised or stewed.
Industry:Culinary arts
This form of ground beef is usually made from the lower cost cuts such as brisket or shank. The fat content is up to 30%.
Industry:Culinary arts
A tender, flavorful beef steak that comes from the rib section between the chuck and the short loin.
Industry:Culinary arts
Any of a family of boldly seasoned sausages similar to "cervelats," except that they tend to contain more garlic and are coarser and drier than cervelats. Salamis are rarely smoked. "Pepperoni" is a popular type of salami.
Industry:Culinary arts
A ground beef patty seasoned with onions and seasonings before it is broiled or fried and served with gravy. Named after Dr. J. H. Salisbury who recommended eating a lot of beef for a wide variety of ailments.
Industry:Culinary arts
