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Zeeuws spek (pronounced [zeːu(s) ˈspɛk]; "Zeelandic bacon") is a traditional Dutch bacon, originally a specialty from the province of Zeeland. [2] Traditionally, it is seasoned with salt, pepper and herbs such as bay leaf, and slow-cooked. Modern Zeeuws spek is marinated, and then grilled, broiled, or smoked.
Balkenbrij (also called 'karboet', 'tuet', or 'pannas') is a traditional Dutch food that shares some of the characteristics of American scrapple.Traditionally, its preparation and consumption was an important economizing custom, especially for the rural poor.
Zoervleis or Zoervleesj (Limburgian for sour meat, in Dutch: Zuurvlees) is a regional meat dish from the Province of Limburg, [1] a province that exists in both the Netherlands and Belgium. Zoervleis is similar to carbonade flamande and hachee and Germans might know it as Sauerbraten in some local variations.
The first takeover in the meat industry was the leading German meat company Moksel in early 2003. [10] [8] Following, the company took over the leading Dutch meat company Dumeco in mid-2003, [11] and Norddeutsche Fleischzentrale (NFZ, Nordfleisch) in the end of 2003. [12]
Willem Frederik van Eelen (4 July 1923 – 24 February 2015) was a Dutch researcher and businessperson, who pioneered the creation and development of cultured meat. He is recognized as one of the "godfathers of cultured meat". [1] [2] [3]
Rookworst (Dutch pronunciation: [ˈroːkʋɔrst] ⓘ; smoked sausage) or Gelderse rookworst is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing. Having the shape of a Bologna sausage, it is common in the Netherlands and is also exported to Great Britain. [1]
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