Meat & Meat Products – A to Z



Alheira

The alheira is a type of Portuguese sausage, made with meats other than pork (usually veal, duck, chicken, quail or rabbit) and bread.

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Andouille

Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt).

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Barbacoa

Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term barbecue derives.

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Black Pudding

Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled.

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Bratwurst

Bratwurst is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. While sausage recipes can be …

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Cağ Kebabı

Cağ kebabı is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey’s Erzurum Province.

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Capicola

A traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck. This cold cut is sometimes called coppa.

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Cervelas de Lyon

Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine. The sausage contains finely minced pork, and either truffles or pistachios. Sold uncooked, the sausage has to boiled before it is eaten.

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Cervelat

The taste of the sausages depends on the region, but generally they might be somewhat likened to that of a frankfurter, but with a smokier flavour and a texture brought about by its fat shape and the tightly wrapped natural casing. Various European semi-dry cervelat are similar to summer sausage in the U.S., and Thuringian sausage can be considered a type of cervelat.

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Chorizo

Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red colour from dried smoked red peppers (pimentón/pimentão or colorau).

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Churrasco

Churrasco is a Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisine of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Nicaragua, Peru and other Latin American countries

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Döner Kebab

Döner kebab is a type of Turkish kebab, made of meat cooked on a vertical rotisserie. Similar dishes cooked on a vertical rotisserie are the Arab shawarma, Greek gyros, and Mexican Al pastor.

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Embutido

An embutido is a generic term for sausages found in Spain, Portugal, the Philippines, and Central and South America (including Brazil).

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Goetta

Goetta is a breakfast sausage of likely German-American origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef), pin-head oats and spices.

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Index – Meat and Meat Products

There are a number of meat and meat products we have used in our recipes or referenced in our world cuisine pages. This is the sub-index for the meat items that we have listed in the glossary. Each listing has information, availability, substitution, and nutritional data where applicable.

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