smoked pork neck bones = Notes: These are often used to flavor bean dishes.
spiral-sliced ham See city ham.
Smoked pork ballotine, soft-shell crab and daikon rolls with apple vanilla sauce, hoisin and lime
By Ed Baines
Spitalfields revueltos with mooli salad
By Oliver Rowe ...
Smoked pork neckbone is often used as a flavoring agent while boiling collard greens.
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Smoked pork loin from Bavaria that has been dry-cured. When serving, it is ...
Lactic Butter Glossary Term
One of two basic and most traditional types of butter available, the other ...
Smoked Pork
Barbecued Pork
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A spicy smoked porked sausage (made with neck and stomach meat); originally from France, it is now a hallmark of Cajun cuisine.
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A Chinese smoked pork sausage flavoured with star anise. It is available from Chinese butchers and Asian supermarkets.
Lapsang souchong ...
andouille: A smoked pork sausage that's flavored with garlic and highly spiced.
anise: A fragrant seed used for flavoring.
antioxidant: A chemical substance that converts free radicals (highly reactive compounds) to harmless molecules.
Andouille is a smoked pork sausage that provides rich flavor to the stuffing. Crawfish adds flavor to this diabetic-friendly Cajun main dish.
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Speck - Cured and smoked pork flank.
Spiedini - An Italian word for skewers of meat or fish grilled over a flame or under a broiler.
beans with bacon and smoked pork belly.
dieppoise, a la (Fr.) Saltwater fish garnished with mussels and crayfish in a white-wine reduction sauce.
Dijon The capital of Burgundy; Dijon mustard has a white-wine base; ...
Pork sausages, smoked pork shanks and shoulders, and fresh pork loin are all used. A variation of this, though not actually called a choucroute, is a whole pheasant cooked in sauerkraut with champagne.
Cured and smoked pork flank. Spelt
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Native to southern Europe, where it's been used for thousands of years, spelt is an ancient cereal grain that has a mellow nutty flavour.
Spilt pea soup is a very common dish in Germany, where it contains bacon, pickles and smoked pork or sausage. One of the very first instant products made in Germany was Erbswurst, a pea soup product consisting mainly of pea meal and beef fat.
Vetchina (ham) Salted and smoked pork ham; shoulder or another part.
Vinegret Pickled cabbage, potatoes, beets, carrots and onions are the basis of this salad which, like most other Russian salads, ...
Andouille sausages are spicy Creole-Cajun smoked pork sausages that are highly seasoned with red pepper and garlic. They are sold in well-stocked grocery stores and meat markets.
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Speck - Cured and smoked pork flank.
Spelt - An often neglected wheat berry, overlooked in favor of those better suited to bread making. Spelt has a magnificent wheaty flavor. A very similar grain is the Italian grain farro.
Collard greens are boiled with smoked pork in the American South, while Swiss chard is cooked with garlic and olive oil in Italy. When buying, look for crisp, brightly colored greens and avoid any with wilted or yellowed leaves.
A term of German origin used when referring to a cured and smoked pork rib, either left whole or sawn into chops. The whole rib is oven-roasted or cooked in foil while chops are cooked over coals or under a pre-heated grill.
Kebab ...
Andouille - Heavily seasoned, smoked pork sausage
Arugula - Slightly bitter, peppery salad green
Asiago - Semi-firm, nutty, Italian cheese ...
A spicy pork sausage used in Mexican and Spanish cuisine. Spanish chorizo is made with smoked pork, and Mexican chorizo is made with fresh pork.
Chutney ...
In the US, the two broad types of chorizo that are readily available are Spanish, which is generally made with smoked pork, and Mexican, which is made with fresh meat.
sausage that is made with ground pork and hot peppers. It is sold fresh or dried and usually encased in narrow casings, but also sold in bulk in some markets. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork.
Figatelli A long, thin, highly flavored smoked pork liver sausage from Corsica, eaten as is or grilled.
Finnochiona A fennel-flavored Tuscan salami made of pork and garlic and aged about one year. ...
 See also: Pork, Smoke, Smoked, Sausage, Flavor
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