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Chistorra (pronounced [tʃis̺ˈtora], Basque: txistor) is a type of fast-cure sausage from Aragon, the Basque Country and Navarre, Spain. It can be considered a special type of chorizo. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic and has a fat
Jerky Orange-marinated beef jerky Meat drying to make jerky. Gandhola Monastery, Lahaul, India. Jerky or "charqui" is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried ...
Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages.Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.
Sobrassada is made with a choice of pork loin, pork bacon (locally called xuia), minced and mixed with paprika, salt and black pepper at the ends (to deter insects). Some makers also add cayenne pepper to the mixture and market it as coent, hot. Then the mixture is put into a pork intestine, and hung from a pole for some weeks until it is cured.
[5] [7] Most longganisa are made with pork. Unlike the Spanish chorizo and longaniza, Filipino longganisa can also be made with chicken, beef, or even tuna. Commercial varieties are made into links, but homemade sausages may be simple patties (bulk sausages) without the casing, known as longganisang hubad or in Philippine English as "skinless ...
In Murcia, Albacete and in some Spanish-speaking regions of the Valencian Community, morcón is a sausage made with cooked pork, stuffed in a bladder, similar to mortadella. In the Valle de Ayora there is a variant known by the name perro. In old Spanish from the 16th century it was understood as blood sausage. [2]
The dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including morcilla (blood sausage), rellenos de papa (fried potato balls stuffed with meat), and chicharron (fried pork skin), and other parts of the pig [ 1 ] prepared in different ways.
Production of kabanosy requires a minimum of 150 grams of best grade pork meat to make 100 grams of sausage, which is known today as the "minimum of 3:2 ratio". This is required because of the loss of some of the water contained within the meat used to prepare the raw sausage, which evaporates during the long process of meat smoking. [5]
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