Pork & Offal Flashcards
Porc
French for Pork
Pork Flesh
should be pale pink, not red of bloody.
Suckling pigs
killed while still being milk-fed, roasted of barbecued whole
Crackling
roasted skin of pork. Must be scored deeply, salt rubbed on skin, making it crisp and bubbly
Bacon
Cured pork flesh. Salted in brine then matured. Green bacon is sold at this stage.
Smoked bacon
Hung in cool smoke for up to a month
Gammon
bacon from hind leg, cured while still attached to body
Ham
bacon from hind leg that has been brined or cured in dry salt, separately from rest of pig. Salted and possibly smoked.
Parma Ham, Bayonne Ham
Salted and smoked, but not cooked further before eating
English Ham
well-hung Bradenham Ham and sweet milk York ham
American Ham
Virginia hames with sweet flavour, hogs are fed on peanuts and peaches, cured in salt, sugar and smoked over apple and hickory wood for a month
German Ham
Westphalian ham, eaten raw in thin slices like Parma ham
Paris Ham
similar to English York ham
Speck
Belly bacon smilar to pancetta, smoked, salted, then dried
Pickled Pork
meat was smoked, dried or brined, which is what happens when you pickle pork.
To butterfly
to slice open, to open up a piece of meat
Medallion
a round cut/slice
Brawn
jellified terrine of pigs head, head cheese
Trotter
pigs feet
Sausage
minced meat & flavourings in an intestine casing
Salam
coarse pork sausage, herbs garlic + wine, smoked & air dried
Bratwurst
German style pork sausage
Abats
French for offal
Degogrger
removing impurities, removing blood from white offal
Red Offal
liver, kidney, heart, tongue
White offal
brain, sweetbreads, bone marrow
Le Foie
Liver
Le couer
Heart
Le Ris
Sweetbreads
Le Langue
Tongue
Rognons
Kidney
Haggis
sheeps livers and hearts stuffed and cooked in a sheeps stomach
