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Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.
Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
Jerky is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat".
Pepperoni is a variety of spicy salami made from cured pork and beef seasoned with paprika and chili peppers.
Salami is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Meze is a selection of small dishes served as appetizers in Albanian, Bosnian, Armenian, Kurdish, Levantine, Turkish, Bulgarian, Greek, Iraqi, Egyptian, Balkan, South Caucasian and Persian cuisine. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course meal or form a meal in itself. In non-Islamic countries, or in areas without alcohol restrictions, mezze are often served with spirits such as arak, rakia, raki, oghi or grappa.
Pastrami is a food originating from Romania usually made from beef brisket. Later recipes use lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of Eastern European cuisine as well as American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pastrami on rye.
Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients, being considered a version of Hamburg steak. Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes, such as mashed potatoes and cooked vegetables. It is a common menu item served by diners and is frequently available as a TV dinner in supermarket frozen food sections.
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking it. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. They are often eaten for breakfast.
Slinzega is a type of air-dried meat produced in Valtellina and Valchiavenna, in the Italian Alps. It is made in a similar manner to bresaola, with smaller pieces of meat, which therefore bear a stronger taste. According to some sources, it originally used horse meat rather than beef. Nevertheless, today virtually any type of meat is suitable for its production; the most common being beef, deer and pork.
Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto.
Country of origin labeling (COOL) is a requirement signed into American law under Title X of the Farm Security and Rural Investment Act of 2002, codified at 7 U.S.C. § 1638a as Notice of country of origin. This law had required retailers to provide country-of-origin labeling for fresh beef, pork, and lamb. The program exempted processed meats. The United States Congress passed an expansion of the COOL requirements on September 29, 2008, to include more food items such as fresh fruits, nuts and vegetables. Regulations were implemented on August 1, 2008, August 31, 2008, and May 24, 2013. The 2016 Consolidated Appropriations Act is the latest amendment to the Agricultural Marketing Act of 1946. This act forms the basis of the current COOL requirements.
Pork is the culinary name for the meat of the pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Meat Products of India Ltd (MPI) is a major Indian meat processing, packaging, and distribution company based in Edayar, Koothattukulam in the district of Ernakulam, Kerala.
Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking, or some combination. It is made with pork, although some recipes use other meats including ox, veal, or horse.
Salame genovese di Sant'Olcese is a variety of salume produced in Sant'Olcese, Liguria. It consists of coarsely ground pork and beef in equal proportions and is aged for two to three months.
References
- 1 2 Division, United States Food Safety and Inspection Service Standards and Labeling (1996). Food Standards and Labeling Policy Book. The Division.
- ↑ Hui, Y. H. (2012-01-11). Handbook of Meat and Meat Processing, Second Edition. CRC Press. p. 630. ISBN 978-1-4398-3683-5.
