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Philippine tocino. Tocino is bacon in Spanish, [1] typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine.
Tocino de cielo. Tocino de cielo (lit. 'heavenly bacon') is a Spanish dessert made primarily of egg yolks, sugar, and water. [2] It is often confused for a custard. Unlike flan, it does not contain milk or any other dairy product. [3] It is sometimes mistakenly called tocino del cielo (lit. 'bacon from heaven'). [4][a]
Spam (stylized in all-caps) is a brand of processed canned pork and ham made by Hormel Foods Corporation, an American multinational food processing company. It was introduced in the United States in 1937 and gained popularity worldwide after its use during World War II. [ 1 ]
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Robert Franklin Young (June 8, 1915 – June 22, 1986) was an American science fiction writer born in Silver Creek, New York. Except for the three and a half years he served in the Pacific Theatre during World War II, he spent most of his life in New York State. He owned a property on Lake Erie.
Chorizo (/ tʃəˈriːzoʊ, - soʊ / chə-REE-zoh, -soh, [2][3] Spanish: [tʃoˈɾiθo, tʃoˈɾiso]; Portuguese: chouriço [ʃoˈɾisu]; see below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents.
Longaniza (Spanish pronunciation: [loŋɡaˈniθa], or Latin American Spanish: [loŋɡaˈnisa]) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain ...