Ingredients (english)

Pork

Pork meat often has different names in the different federal states. In this column the individual pieces of meat are listed with the designation customary with us. More detailed explanations can then be found in the individual ingredients. In the pork section, not only the individual pieces of meat are listed, but also pork products such as ham, bacon, Leberkäse, salami or gyros. Because of the large number of different varieties, sausages have their own section.

Back ham cold cuts
Back ham cold cuts look similar to cooked ham, only that it is smoked and therefore tastes particularly spicy and aromatic. It is usually obtained cut into thin slices. ...
Bacon bacon cubes
Bacon bacon cubes consist of cured and smoked pork, shoulder or thigh. Bacon bacon cubes are marbled with fat. ...
Bacon Stripes
Bacon Stripes Bacon strips or very thin bacon slices, is smoked and cured pork from thighs or shoulder pieces. If you buy a piece of streaky bacon and want to cut it into slices yourself, you must first remove the rind and cartilage. ...
Belly Meat
Belly Meat or pork belly can be bought raw or salted. It is particularly suitable for boiling soups or as an inlay for stews. ...
belly of bacon
Belly of bacon Belly bacon is smoked and cured. If one cuts belly bacon in cubes for frying, the white rib bone must be removed. ...
Breakfast bacon
Breakfast bacon consists of pork, more precisely of belly or back meat. It's usually cheaper than ham. ...
Breakfast meat
Breakfast meat consists of pork, more precisely of the components of muscle meat, bacon and rind. These ingredients are crushed, salted, seasoned and cooked in their own juice. ...
Burgundy ham
Burgundy ham is usually ordered in advance from the butcher, as the ham is first cooked, salted and lightly smoked, which can take two to three days. This gives the Burgundy ham its light colour, dark crust and typical taste. ...
Burgundy Roll Roast
Burgundy Roll Roast is already cooked, salted and lightly smoked pork meat. The meat is tender, juicy and very lean. ...

(C)opyright by Marions Kochbuch