Cold smoked meats tend to taste very salty, and their texture varies, depending on how long the meats are smoked. Lightly smoked meats such as lox will have an almost raw, meaty texture, for example.
A lean, smoked meat that is closer to ham than to bacon. It comes from the lean tender eye of the loin, located in the middle of the back. It is called "back bacon" in Canada.
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Montreal Smoked Meat Sandwich Handle
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Spice Blends: smoked meat blends, roast blends, and meat ragout blend.
Attributed Medicinal Properties
The berries are used as an antiseptic for bruises, and the leaves are used to relieve gingivitis and sinusitis.
A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.
A common accompaniment to pates and smoked meats.
courgette The French word for zucchini.
court-bouillon A poaching broth made of vegetables and herbs boiled for 30 minutes then allowed to cool before straining.
charcuterie: kitchen used for preparation of sausages, terrines, pâtés and smoked meats (also charcutiére, in the style of the butcher's wife, grilled meat with sauce Robert, garnished with julienne of cornichons) ...
Choucroute - An Alsatian specialty consisting of sauerkraut that is simmered with assorted fresh and smoked meats and sausages. This is a grand dish served on huge platters so that diners may witness all of the components displayed at one time.
They pair well with salted and smoked meats such as ham and turkey (the Italian tradition of serving figs with prosciutto goes back to the Roman Empire).
Ritschert, a traditional South Austrian stew made from white beans, smoked meat and pearl barley, was always prepared with a dash of lemon peel by my grandmother (who wouldn't use lemon peel for any other savoury food).
Antipasto platter with smoked meats, olives and aged, hard cheeses
The medium-weight, red Valpolicella balances the bold flavors of this dish.
Crab cakes ...
Grilling is an art that has flourished in the trimmed yards of the suburbs, but the familiar silhouette of that kettle grill or stainless steel gas behemoth is most commonly associated with barbecued and smoked meats.
Antipasto - An Italian term referring to an assortment of hot or cold appetizers (smoked meats, fish, cheeses, olives, etc.) it literally translates to "before the pasta" and denotes a relatively light dish served before courses that are more ...
A lean cut taken from eye of the loin of the middle back. It is precooked smoked meat. It is much more akin to ham than to bacon. Also referred to as back bacon in some areas.
Canned Ham ...
Cornichon A pickle made from small gherkin cucumbers. A common accompaniment to pates and smoked meats.
Cottage pudding Cake served with a warm sweet sauce
Coupe A shallow dessert dish or an actual dessert such as strawberry coupe ...
Abenkwan (Ghanaian): A soup made from palm nuts and eaten with fufu. It is usually cooked with fresh or smoked meat or fish.
Aboukir: (Swiss): Dessert made with sponge cake and chestnut flavored alcohol based crème.
Classic cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. ...
Grilled Balsamic Beef Salad
From Betty Crocker ...
The Italian word, meaning 'before pasta', for hot or cold starters or hors d'oeuvres. A mixture of antipasti could include cheese, smoked meats, salamis, olives, fish and marinated vegetables
Apéritif ...
Cold Smoked - Referring to foods which have been preserved by smoking in cool smoke rather than directly over burning sawdust, cold smoked meat or fish needs cooking before consumption ...
Cornichons are pickled gherkin cucumbers. In France, these tart pickles are classically served with pâtés and smoked meats. In other countries, they are apparently served with small, fried strips of fish.
May also describe other types of thinly sliced raw or smoked meats, fish, or vegetables.
Cassia bark
The bark of the cassia tree, used as a cinnamon-like spice in mincemeat, preserves, and pickling.
Cassia buds ...
The term also describes very thinly sliced vegeatables, raw or smoked meats, and fish. Chayote A crisp, delicate, light green squash that was a staple crop of the ancient Aztecs.
 See also: Smoke, Smoked, Cooking, Vegetable, Flavor
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