Charcuterie

Question 1

milzwurst

Answer 1

means “spleen” sausage - emulsified sausage of pork and veal, seasoned with allspice, coriander and cream

Question 2

tongue and cheek terrine

Answer 2

tongue, cheek, ears, aspic, red spring onions, parsley

Question 3

pork pate with green garlic

Answer 3

onion, green garlic, white wine, ground green pepper, chili, milk

Question 4

pork pate with fennel and thyme

Answer 4

fennel, onion, white wine, fennel seed, thyme, chili, milk

Question 5

rabbit pate

Answer 5

onions, apples, sage, chili, nutmeg, black pepper, calvados, white wine

Question 6

salami cotto

Answer 6

calabrian chili, anise, garlic, red wine

Question 7

fresh sausage

Answer 7

fennel, thyme, chili, black pepper, garlic, white wine

Question 8

blood sausage

Answer 8

pork blood, onion, butter, cream, apples, armagnac, eggs, salt, pate spice

Question 9

rabbit boudin blanc

Answer 9

pork fat mace, white pepper, cream, rosemary, lemon zest

Question 10

mortadella

Answer 10

garlic, cinnamon, ground black pepper, cayenne, pistachios

Question 11

liver sausage

Answer 11

white pepper, mace, paprika, onions, oregano, cream

Question 12

bierschinken

Answer 12

mustard seed, paprika, white pepper, fresh ham, whole grain mustard

Question 13

fresh pancetta

Answer 13

made from the belly; sugar, juniper, black pepper, bay leaves, chili

Question 14

fresh guanciale

Answer 14

guanciale is jowl; sugar, juniper, black pepper, bay leaves, cloves, chili, garlic, red wine

Question 15

ciccioli

Answer 15

pork rillette in confit - very simple, every house is different. Ours is seasoned with ground black pepper and oregano

Question 16

headcheese

Answer 16

lemon zest, clove, allspice, black peppercorns, bay, thyme, rosemary, coriander, juniper.

Question 17

fresh ham

Answer 17

juniper, black pepper, bay leaves, clove, allspice, thyme, rosemary, sage

Question 18

aspic

Answer 18

stock pork skin and feet, red wine and tomatoes in the stock, strained and clarified with egg whites and aromatics (thyme, black pepper, onions)

Question 19

porcinini salami

Answer 19

dried porcini, thyme, white wine - fermented

Question 20

thyme salami

Answer 20

white wine, thyme, garlice

Question 21

thuringer

Answer 21

regional german sausage flavored with mace, white pepper, ginger

Question 22

duck pate

Answer 22

flavored with dried plum and armangac

Question 23

lamb pate

Answer 23

dried figs, harissa

Question 24

liverwurst

Answer 24

white pepper, mace

Question 25

duck galantine

Answer 25

pear, rosemary, cinnamon, wrapped in duck skin

Question 26

coppa

Answer 26

pork shoulder rubbed with fennel, black pepper, red wine

Question 27

dry cured belly

Answer 27

fennel thyme rosemary allspice

Question 28

rosemary salami

Answer 28

fermented, rosemary, white wine, garlic

Question 29

anise salami

Answer 29

v