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Bayonne Ham
Bayonne ham or is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony. It has PGI status. Production The area concerned is the basin of the river Adour and this geographical limitation is now enshrined in the regulations for the production of Bayonne ham. The meat itself does not have to come from the Adour basin but has to be produced from one of eight clearly defined breeds of pig reared in an area from Deux-Sèvres in the north to Aveyron and the Aude. The regulations are very strict and cover the zone of origin of the pork, the regime for feeding the animals (no steroids, no fish oils, no antibiotics), and each animal must be clearly and uniquely identifiable with a tattoo. Transport, slaughter, size and weight of the original meat cut, minimum fat cover, linoleic acid content, and the post slaughter storage temperature for the meat are all speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jambon De Bayonne
Bayonne ham or is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony. It has PGI status. Production The area concerned is the basin of the river Adour and this geographical limitation is now enshrined in the regulations for the production of Bayonne ham. The meat itself does not have to come from the Adour basin but has to be produced from one of eight clearly defined breeds of pig reared in an area from Deux-Sèvres in the north to Aveyron and the Aude. The regulations are very strict and cover the zone of origin of the pork, the regime for feeding the animals (no steroids, no fish oils, no antibiotics), and each animal must be clearly and uniquely identifiable with a tattoo. Transport, slaughter, size and weight of the original meat cut, minimum fat cover, linoleic acid content, and the post slaughter storage temperature for the meat are all sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a wide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Occitan Cuisine
A slice of clafoutis, a cherry-based dessert Occitan cuisine is the traditional cuisine and gastronomy of Occitania, the supranational region where Occitan is traditionally spoken. Introduction Occitan cuisine is a kind of Mediterranean cuisine, very close to Catalan cuisine in the west and to Italian cuisine in the east. This is due not only to the great breadth of Occitania, which goes from the Atlantic Ocean, to the South of France and to the Mediterranean Sea, but to its great geographic diversity as well, the latter whereof grants Occitan cuisine many different kinds of ingredients and dishes adapted to differing localities. As with other Mediterranean cuisines, it has basic ingredients with strong flavors, such as garlic, olives, salted fish, olive oil and wine, but it also shares some characteristics with Atlantic cuisines, such as the use of cheese and butter. Some of its specialties are well known around the Mediterranean, where they exist in exactly the same form, oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Processing In France
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Meat
Dried meat is a feature of many cuisines around the world. Examples include: *Kulen Slanina Pečenica *Aliya, sun-dried meat from Kenya * Bakkwa or rougan, Chinese salty-sweet dried meat sheets. * Biltong, a cured meat that originated in Southern Africa. * ''Bògoǫ'', a dried and smoked meat, often caribou, of the Dené people of northern Canada. * Borts, air-dried strips of horse or cow meat used as traveling food or to last the winter in Mongolia. Often ground into powder and mixed with water to create soup. * Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy. * Brési, made in the canton of Jura and in Jura Bernois in Switzerland and in the department of Doubs in France. * Bündnerfleisch, air-dried meat from Kanton Graubünden in Switzerland. * Carne-de-sol, sun-dried salt beef from Brazil. * Carne seca, air-dried meat from Mexico. * Cecina, lightly smoked, dried, and salted meat from northwestern Spain (Asturias, León, Cantabria), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunch Meat
Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, 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 pre-sliced, usually in vacuum packs, or they can be sliced to order. 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'' ** Prosciutto ** Smoked * Head cheese ** Salceson * Meatloaf ** Ham and cheese loaf ** Olive loaf ** Pepper loaf ** Pimento loaf ** Spiced luncheon loaf ** Veal loaf * Mortadella * Pork roll * Roast beef * Roast lamb * Roast pork * Sausages **'' Bierwurst'' or ''beerwurst'' ** Blood tongue (''Zungenwurst'') ** Bologna, Polony *** Lebanon ** Braunschweiger *** ''Brühwurst'' *** ''Mettwurst'' ** Chori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosciutto
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' 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 PGI) from the South Tyrol region, prosciutto is not smoked. In Italian, ''prosciutto'' means any kind 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 Italy or made in the Italian style) in English-spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Presunto
''Presunto'' () is dry-cured ham from Portugal, similar to Italian ''prosciutto crudo'' 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'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dried Foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12,000 BC by inhabitants of the modern Middle East and Asia."Historical Origins of Food Preservation". Accessed June 2011. Dried foods Processed foods B 
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List Of Hams
This is a list of notable hams and ham products. Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and jamón serrano. Technically a processed meat, "ham" may refer to a product which has been through mechanical reforming. The precise nature of meat termed "ham" is controlled by statute in a number of areas, including the United States and European Union. In addition, numerous ham products have specific geographical indication protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the United States. Hams and ham products Bulgaria * Elenski but is a dry-cured ham from the town of Elena in no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamón Serrano
''Jamón'' (, pl. ''jamones'') is a kind of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine. It is also regularly a component of tapas. Most ''jamón'' is commonly called ''jamón serrano'' in Spain''.'' ''Jamón'' is the Spanish word for ham. As such, other ham products produced or consumed in Spanish-speaking countries may also be called by this name. Description ''Jamón'' is typically consumed in slices, either manually carved from a pig's hind leg held on a ''jamonero'' stand using a sharp thin slicing knife, or cut from the deboned meat with a rotatory cold-cut slicer. It's also regularly consumed in any shape in small portions. As a product, ''Jamón'' is similar to Portuguese ''presunto'' and to Italian ''prosciutto'', but the production differs by a longer curing phase (up to 18 months), giving it a dryer texture, deeper color and stronger flavour than the former. A whole ''Jamón'' leg is considerably cheape ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamón Ibérico
''Jamón ibérico'' (; pt, presunto ibérico ), "Iberian ham" is a variety of ''jamón'' or ''presunto'', a type of cured leg of pork produced in Spain and, to a lesser extent, Portugal. Description According to Spain's '' denominación de origen'' rules and current regulations on ''jamón'', the 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, savory taste, and regular marbling. The fat content is relatively high compared to ''jamón serrano.'' Production Location The black Iberian pig lives primarily in the central and southwestern region of the Iberian Peninsula, which includes both Portugal and Spain. In Spain, the black Iberian pig is typically found in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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