Search results

1. TRIPE

   The edible stomach lining of a cow or other ruminant. Honeycomb tripe comes from the second stomach ...

   Anonymous (not verified) - 10 September, 2012

2. CAUL FAT

   A fatty membrane from the abdominal cavity of a pig or sheep, resembling fine netting. Used to bard ...

   Anonymous (not verified) - 10 September, 2012

3. VEAL LIVER

    Firm, dark , and harsher flavor than other animals for food . If soaked in milk the flavor is milde...

   Anonymous (not verified) - 10 September, 2012

4. TENDERLOIN - FILET

   A boneless cut of meat, usually beef or pork, from the loin, usually the most tender and expensive c...

   Anonymous (not verified) - 10 September, 2012

5. FOIE GRAS

   The fattened liver of a duck or goose that has been force-fed over a four-to five- month period. Foi...

   Anonymous (not verified) - 10 September, 2012

6. PORKLOIN

   The piece of meat coming from the back of the animal starting from the vertebrae and moving down tow...

   Anonymous (not verified) - 10 September, 2012

7. PORK BELLY

   A boneless cut of fatty meat derived from the belly of a pig. Pork belly is needs to be sliced thinl...

   Anonymous (not verified) - 16 April, 2018

8. PORK

   A meat from hogs raised for food. Light pink in color with a finely grained texture, fresh pork has ...

   Anonymous (not verified) - 10 September, 2012

9. PORK SHOULDER

   It is a fatty and therefore very tasty cut of pork. Excellent cut for a large roast. Can also be cut...

   Anonymous (not verified) - 10 September, 2012

10. BUTTER

    A smooth, fatty substance made by churning cream. Although butter is usually made from cow’s milk. I...

    Anonymous (not verified) - 10 September, 2012

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