|
Lunch Meat
Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. They can be purchased canned, pre-sliced (usually in vacuum packs), or they can be sliced to order, most often in delicatessens and charcuteries. Lunch meats are processed meats designed for convenience. The preservatives added to extend the shelf life have been increasingly scrutinized due to potential links to certain diseases. In the US, '' Listeria'' infection is possible and has resulted in additional guidelines from the CDC for the elderly. Types * Bresaola * Chicken breast * Chicken loaf (also known as chicken roll) * Corned beef * Cotechino * Dutch loaf * Ham ** Baked ** Boiled ** Chipped chopped ** Cooked ** ''Éisleker'' ** '' Jamón'': ''serrano'' or ''ibérico'' ** Presunto ** Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curing (food Preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. Meat preservation in general (of meat from livestock, game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chipped Chopped Ham
Chipped chopped ham or chipped ham is a processed ham luncheon meat made from chopped ham. Chopped ham is a mixture of ham chunks and trimmings and seasonings, ground together and then packaged into loaves. By chipping or shaving the meat loaf against a commercial meat slicer blade, the resultant thinly sliced product has a different texture and flavor compared to thickly sliced ham. In western Pennsylvania, northern West Virginia and eastern Ohio, the slicing process is also referred to as "Pittsburgh style". Sometimes the chopped ham, once chipped, is mixed and heated with barbecue sauce before it is made into a sandwich. In the Pittsburgh region, sandwiches of "ham barbecue" or "barbecued chipped ham" are commonly served at home and available at lunch counters. The chain Isaly's helped to popularize chipped chopped ham. Chipped chopped ham reached a broad audience in the post-World War II era when it was heavily marketed as a luncheon meat suitable for packed lunches. Form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy breeds which are not used for breeding. Generally, veal is more expensive by mass than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian cuisine, Italian, French cuisine, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''grenadi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice
In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices. Spices can be used in various forms, including fresh, whole, dried, grated, chopped, crushed, ground, or extracted into a tincture. These processes may occur before the spice is sold, during meal preparation in the kitchen, or even at the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pimento Loaf
A pimiento or pimento or cherry pepper is a variety of large, red, heart-shaped chili pepper (''Capsicum annuum'') that measures long and wide (medium, elongate). Description and habitat Pimientos can have various colors including yellow, green, red, and maroon. Like most peppers, immature pods are green and develop other colors as they reach maturity. The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties. Peppers grow in hardiness zones 4 through 12. Name Spanish and Portuguese both come from Latin ("pigment; coloring") and came to be used for bell peppers. The English borrowed "pimiento" and "pimento" as loanwords for what is distinguished in Spanish as and in Portuguese as . Note that in Jamaican English ''pimento'' usually refers to allspice (''Pimenta dioica''). Uses "Sweet" (i.e., neither sour nor savory) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Loaf
Olive loaf is a type of meatloaf or cold cut embedded with pimento-stuffed green olives similar to the Italian sausage meat mortadella. The deli meat—typically a mixture of beef and pork, though chicken has been used by meat producers such as Oscar Mayer — is often made by mixing green olives into milk powder before mixing it into the meat with spices such as mace, coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ... and pepper. Green olives are typically the olives used in the loaf, as black olives would tend to bleed into the meat. In some cases, the meat mixture thickened with additives like milk powder and soy flour to prevent the olives from sinking. It is often sold in loaf-shaped sets. See also * References Lunch meat Breads Olive dishes {{Meat- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatloaf
Meatloaf is a dish of ground meat that has been combined with other ingredients, formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses. The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, cheeses, or vegetables. History Meatloaf is a traditional German, Czech, Scandinavian and Belgian dish, and it is a cousin to the meatball in Dutch cuisine. North American meatloaf has its origin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salceson
Salceson is a type of meat found in Polish cuisine and other Central and Eastern European cuisines. There are several varieties of salceson which depend on the ingredients. Varieties * Black 'Salceson' which contains blood * White 'Salceson' made with a mixture of seasoned meats, without blood * Ozorkowy (Tongue) 'Salceson' where the major meat component is tongue * Włoski (Italian) 'Salceson' (brawn, skins, spices - garlic, pepper and caraway) * Norweski (Norwegian) 'Salceson' (brawn, skins, broth, salmon, spices) * Saksoński (Saxon) 'Salceson' (brawn, skins, broth, blood, offal, garlic, caraway, spices) * Veal 'Salceson' (veal brawn and skins, broth, spices) * Czosnkowy (Garlic) 'Salceson' (brawn, skins, broth, garlic) * Północny (Northern) 'Salceson' (brawn, pork skin, blood, broth, garlic, liver, spices) * Podlaski 'Salceson' (pork brawn, broth, chives, caraway, spices) Typical ingredients: pork or veal tongues (cured), pork jowl, skins, pork liver. The most popular t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Cheese
Head cheese () or brawn is a meat jelly or terrine made of meat. Somewhat similar to a jellied meatloaf, it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, at room temperature, or in a sandwich. Despite its name, the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder. Variations of head cheese exist throughout Europe and elsewhere, with differences in preparation and ingredients. A version pickled with vinegar is known as ''souse''. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies made this way we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosciutto
Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected status, but the most prized are ''Prosciutto di Parma'' DOP, from Emilia-Romagna, and ''Prosciutto di San Daniele'' DOP, from Friuli-Venezia Giulia. Unlike speck ( Speck Alto Adige) from the South Tyrol region, prosciutto is not smoked. There is also a tradition of making prosciutto in southern Switzerland. In Italian, ''prosciutto'' means any type of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. However, the word ''prosciutto'' itself is not protected; cooked ham may legally be, and in practice is, sold as ''prosciutto'' (usually as ''prosciutto cotto'', and from I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Presunto
''Presunto'' () is dry-cured ham from Portugal, similar to Italian prosciutto or Spanish ''jamón''. Among the wide variety of ''presuntos'' in Portugal, the most famous are ''presunto'' from Chaves, produced in the north of Portugal, and that from the Alentejo, in the south, made from local Alentejano pigs. Several varieties of ''presunto'' are protected by European law with geographical indications. Etymology The word is from Vulgar Latin past participle ''persunctus'', ultimately from the verb ''sugo'', 'to suck', and is unrelated to identical words in Italian and Spanish coming from the also past participle ''praesumptus'', ultimately from ''sumo'', 'to (under)take, occupy' (see wikt:presunto). ''Presunto'' PDO and IGP In March 2014, six varieties of ''presunto'' were protected by European law registered with protected designation of origin: * ''Presunto de Barrancos'' (PGO) *''Presunto do Alentejo'' and ''Paleta do Alentejo'' (PDO) * ''Presunto de Barroso'' (PGI) * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamón Ibérico
Jamón ibérico (; Spanish for "Iberian Ham"), known in Portuguese as presunto ibérico (), is a variety of ''jamón'' or ''presunto'', a type of Curing (food preservation), cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula. It is considered a staple of both Portuguese cuisine and Spanish cuisine. Description According to Spain's ''denominación de origen'' rules and current regulations on ''jamón'', the Ham#Dry-cured, dry-cured jamón ibérico must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs, the same restriction as required to keep official ''ibérico'' denomination on any Spanish pork meat product. Jamón ibérico, especially the one labeled ''de bellota'', has a smooth texture, rich, savoury taste, and regular marbled meat, marbling. The fat content is relatively high compared to Jamón#Jamón serrano, jamón serrano. Production Location Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
