Ingredients (english)

Pork (Page 6)

Parma ham
Parma ham (Prosciutto di Parma, parma ham, french ham) Jambon de Parme, ital. Prosciutto di Parma, span. ...
Pig belly
Pig belly Pork belly is sliced mostly offered for barbecue season. Slices of raw pig belly are used for grilling. ...
Pig liver
Pig liver is darker than cattle liver. Usually one gets pig liver already cleaned ready to cook and cut into slices. ...
Pig shoulder
Pig shoulder is cut from the front part of the pig, which connects to the pig neck. The muscle flesh is interspersed with coarse fibers and tendons. ...
Pigs neck
Pigs neck Pig neck is the foremost piece of pork chop strand. Pig neck is available with or without bone. ...
porchetta
Porchetta is usually sold as fresh cold cuts. Porchetta originally comes from Italy. ...
Pork Carbonade
Pork Carbonade is a hamburger term for pork chop, pork loin or pork lap called. It is cut from the rib of the pig and is about 2 cm thick, just like the corresponding rib. ...
Pork cutlet
Pork cutlet Pork chop is also called square or carbonade. It is cut into slices with bone from the ribs. ...
Pork cutlet roast
Pork cutlet roast Pork loin roast is cut from the ribs slices. The meat is relatively lean and the visible fat can be easily removed after preparation. ...

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