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Fatback
Fatback (also known as streak of lean or streak of fat) is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is "hard fat" and is distinct from the visceral fat that occurs in the abdominal cavity which is called "soft fat" and is used to produce leaf lard. Like other types of pig fat, fatback may be rendered to make a high-quality lard. It is one source of salt pork. Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes. Fatback is an important element of traditional charcuterie. In several European cultures it is used to make specialty bacon. Containing no skeletal muscle, this bacon is a delicacy. At one time fatback was Italy's basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatback
Fatback (also known as streak of lean or streak of fat) is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is "hard fat" and is distinct from the visceral fat that occurs in the abdominal cavity which is called "soft fat" and is used to produce leaf lard. Like other types of pig fat, fatback may be rendered to make a high-quality lard. It is one source of salt pork. Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes. Fatback is an important element of traditional charcuterie. In several European cultures it is used to make specialty bacon. Containing no skeletal muscle, this bacon is a delicacy. At one time fatback was Italy's basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leaf Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from , a similar product derived from fat of or . Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from tallow, a similar product derived from fat of or . Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT)), or as a flavouring or accent (as in bacon bits in a salad). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic ''*bakkon'', meaning "back meat". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, " turkey bacon". Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" also exist. Curing and smoking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The Southern United States
The cuisine of the Southern United States encompasses diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts the United States, influencing other types of American cuisine. Many elements of Southern cooking— tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw, and Seminole). From the Old World, European colonists introduced sugar, flour, milk, eggs, and livestock, along with a number of vegetables; meanwhile, enslaved West Africans trafficked to the North American colonies through the Atlantic slave trade introduced black-eyed peas, okra, rice, eggplant, sesame, sorghum, melons, and various spices. Rice became prominent in many dishes in the Lowcountry region of South Carolina due to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Szalonna (bacon)
Szalonna is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine. It is often smoked or cooked in some manner before purchase so that the buyer can eat it without further preparation. It is very different from popular American bacon, which is typically sold soft and uncooked. Szalonna can be cooked over a pit. This involves cutting the szalonna into long chunks or cubes, spearing them, and roasting them over an open fire. The szalonna cooks to be somewhat crispy and is then eaten with other dishes or alone. Once it starts to sizzle and drip with fat, the szalonna is removed from the fire and the fat is allowed to drip onto a slice of freshly baked bread. The szalonna is returned to the fire and the process is repeated until the piece of bread is nearly saturated with fat from the szalonna. Sliced cucumber, red onion, green peppers, sliced radishes, paprika, other vegetables, ground pepper, and salt are used to add flavor to the sl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lardo Di Colonnata
Lardo is a type of ''salumi'' made by curing strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is now included in the Ark of Taste catalog of heritage foods as well as enjoying IGP (Protected Geographical Indication) status since 2004. It is composed of over 90% lipids. Another prized form of lardo is the Valle d'Aosta Lard d'Arnad, a PDO product from the area of Arnad in Aosta Valley of northwest Italy. Both superior types of lardo may be served very thinly sliced as an antipasto. In popular culture In the fantasy novel ''Faith of the Fallen'', Terry Goodkind includes lardo, as well as a nearly complete description of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salo (food)
Salo or Slanina ( Russian and Ukrainian: сало, Belarusian: сала, Hungarian: szalonna, Polish: słonina, ro, slănină, Czech and Slovak: slanina, Carpatho-Rusyn: солонина/solonyna, lt, lašiniai, Bulgarian and Serbo-Croatian: сланина/slanina) is an Eastern European food consisting of cured slabs of fatback with or without skin. It is commonly eaten and known under different names across Eastern and Southeastern Europe, and is traditional to multiple national cuisines in the region. It is usually dry salt or brine cured. The East Slavic, Hungarian and Romanian variety is sometimes treated with paprika or other seasonings, while the South and West Slavic version is often smoked. The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as "bacon" or "lard". Unlike lard, salo is not rendered, and unlike bacon, salo also has little or no lean meat. It is similar to Italian '' lardo'', the main differences bein ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charcuterie
Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, '' galantines'', '' ballotines'', '' pâtés'', and '' confit'', primarily from pork. Charcuterie is part of the '' garde manger'' chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.Ruhlman, 19. Terminology The French word for a person who practices charcuterie is . The etymology of the word is the combination of ''chair'' and ''cuite'', or cooked flesh. The '' Food Lover's Companion'' says, "it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a ''charcuterie''." The 1961 edition of '' Larousse Gastronomique'' defines i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt Pork
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, more rarely, fatback. Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, and saltier, as the cure is stronger and performed for longer, and never smoked. Along with hardtack, salt pork was a standard ration for many militaries and navies throughout the 17th, 18th, and 19th centuries, seeing usage in the American Civil War, War of 1812, and the Napoleonic Wars, among others. Salt pork now finds use in traditional American cuisine, particularly Boston baked beans, pork and beans, and to add its flavor to vegetables cooked in water, as with greens in soul food. It is also central to the flavoring of clam chowder. It generally is cut and cooked ( blanched or rendered) before use, however it can be also eaten without prior heat treatment. Salt pork that contains a significant amount of meat, resembling standard side bacon, is known as "str ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lardo
Lardo is a type of ''salumi'' made by curing strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is now included in the Ark of Taste catalog of heritage foods as well as enjoying IGP (Protected Geographical Indication) status since 2004. It is composed of over 90% lipids. Another prized form of lardo is the Valle d'Aosta Lard d'Arnad, a PDO product from the area of Arnad in Aosta Valley of northwest Italy. Both superior types of lardo may be served very thinly sliced as an antipasto. In popular culture In the fantasy novel '' Faith of the Fallen'', Terry Goodkind includes lardo, as well as a nearly complete description ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slanina
Salo or Slanina (Russian and Ukrainian: сало, Belarusian: сала, Hungarian: szalonna, Polish: słonina, ro, slănină, Czech and Slovak: slanina, Carpatho-Rusyn: солонина/solonyna, lt, lašiniai, Bulgarian and Serbo-Croatian: сланина/slanina) is an Eastern European food consisting of cured slabs of fatback with or without skin. It is commonly eaten and known under different names across Eastern and Southeastern Europe, and is traditional to multiple national cuisines in the region. It is usually dry salt or brine cured. The East Slavic, Hungarian and Romanian variety is sometimes treated with paprika or other seasonings, while the South and West Slavic version is often smoked. The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as "bacon" or "lard". Unlike lard, salo is not rendered, and unlike bacon, salo also has little or no lean meat. It is similar to Italian ''lardo'', the main differences being the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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