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, used as a central ingredient, or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns.
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.
Salami is a salume 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.
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
Biltong is a form of air-dried, cured meat which originated in South Africa, and from there spread to other Southern African countries --. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least 71 °C (160 °F).
Pancetta is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pasta.
Pachamanca is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia. It is generally made of lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices. Other Andean produce, such as potato or chuño, habas, sweet potato, mashua, oca, ulluco, cassava, yacon, plantain, humitas, ears of corn, and chilli, are often included in the baking.
Charcuterie is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
Dried meat is a feature of many cuisines around the world. Examples include:
A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle, depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly marinated when grilled, and prepared with slow moist-heat methods indoors such as braising, to tenderize the meat and maintain moisture. The cut is typically sliced thin for serving, and is popular as jerky.
Charquicán is the dry meat popular in Incas times, used in different dishes around the Andean region. Charquican in Chile is a popular stew. A similar dish eaten in Northwest Argentina is called charquisillo, a dish made with ch’arki and rice.
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.
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.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, less commonly, 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. The fat on the meat is necessary for the curing process as it allows the salt to soak in and preserve the meat. Salt pork is made by layering salt and thin layers of meat, then dousing it in a brine mixture once the desired size has been reached.
Olluquito, olluquito con carne and olluquito con ch'arki are traditional dishes in Peruvian cuisine made with ulluku a root vegetable that also has edible leaves. It is an important root crop in the Andean region of South America, second only to the potato. The leaf and the tuber are edible; the leaves are similar to spinach, and the root is like a potato or jicama. The Ulluku contains high levels of protein, calcium, and carotene. Papalisa were used by the Incas prior to arrival of Europeans in South America. It can be served with meat.
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
Tasajo is a cut of dried beef, normally cooked over a wood fire.
