- cut of
bacon used in
British and
Irish cuisine,
where both
smoked and
unsmoked varieties of
bacon are found. In the
United States, this is
called Canadian...
- 21st century, an
unsmoked variety of
lapsang souchong was
developed in the
village of Tong Mu Guan in the Wuyi mountains. The
unsmoked variety has become...
-
United States.
Pancetta is an
Italian form of side bacon, sold
smoked or
unsmoked (aqua). It is
generally rolled up into
cylinders after curing. Pancetta...
- of the
grease to drip out. It is now
ready to be used
fresh and
unsmoked. The
unsmoked sausages are
typically roasted with sauer**** or red or
green cabbage...
-
Peameal bacon (also
known as
cornmeal bacon) is a wet-cured,
unsmoked back
bacon made from
trimmed lean
boneless pork loin
rolled in cornmeal. It is found...
- Italian: [proʃˈʃutto]), also
known as
prosciutto crudo, is an uncooked,
unsmoked, and dry-cured ham. It is
usually served thinly sliced.
Several regions...
- seasoning. It is
generally grey and has a
distinctive odor. A similar, but
unsmoked and smaller,
sausage is
called andouillette,
literally "little andouille"...
-
Usually they
contain tiny
pieces of pork fat as well. They are
usually unsmoked or
lightly smoked, and sold in
pairs joined at one end.
Traditional cooking...
-
Genoa salami is an
American variety of dry, cured,
unsmoked salami. It is
normally made from co****ly
ground pork, but may also
contain a
small amount...
- belly. The cut is
described as "paper-thin". Traditionally, the
product is
unsmoked and
preserved by dry curing,
leading to a very
salty taste. As a result...
