Ingredients (english)

Pork (Page 3)

Cured crust roast
Cured crust roast Cured crusty roast is usually only offered on order at the butcher or at the meat counter of supermarkets. The cured crusty roast is cured in salt brine for 2 to 3 days. ...
Cured knuckle of pork
Cured knuckle of pork Pickled knuckle of pork draws about 3 to 5 days in the pickle lye. This makes the meat particularly tender and tastes similar to Kassler. ...
French salami
French salami is a spicy air-dried sausage made from coarse-grained pork meat. It matures for about 6 weeks and is seasoned with salt, various spices and garlic. ...
Front knuckle of pork
Front knuckle of pork Fore knuckle of pork is usually available in 350 g to 400 g heavy pieces. Front knuckle of pork is particularly suitable as a mini knuckle of pork for roasting, braising or grilling, as it has more meat than the smaller hind knuckles of pork. ...
Gyros Sliced
Gyros Sliced Gyros Geschnetzeltes is easy to prepare yourself, which has the advantage that you can use lean pork steak and knows which spices are contained. Gyros Geschnetzeltes is often prepared from fatty pigs neck or belly meat and usually strongly seasoned. ...
ham
Ham or raw ham is made from the hind leg of the pig. A distinction is made between upper shell, lower shell and the particularly lean nut. ...
Ham bacon
Ham bacon is cut from the hip of the pig and is cheaper than ham from the leg. Ham bacon is also salted, smoked and dried. ...
Ham crust roast
Ham crust roast or crust roast is a pig roast surrounded by a thick layer of fat and rind. The rind is usually already cut rhombically by the butcher. ...
Ham dice
Ham dice Ham cubes or ham cubes are well suited for potato salads or other savory salads. Fried potatoes also get a particularly hearty taste when prepared with ham cubes. ...

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