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Rosette de Lyon (French: [ʁɔzɛt də ljɔ̃]) is a cured saucisson from France. [1] [2] It is made from pork and usually served thinly sliced. See also.
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
D. D'Orbigny (disambiguation) Dalloz (surname) Dargent; Dassault (surname) Daubié; De Bertier de Sauvigny; De Bort; De la Bédoyère; De la Fosse; De la Haye
The word is believed to be derived from Middle French cervelas or servelat, originating from Old Italian cervella ('pigs brains'), ultimately from the Latin cerebrus ('brain'). Its first known use in the English language in this meaning was 1784. [1] Cervellato is still the name of a sausage in Italy; it is longer and thinner than standard ...
Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salami are listed below. See the salami article and Category:Salumi for additional varieties. Ciauscolo – Variety of Italian salame; Cotechino Modena – Type of Italian sausage; Genoa salami – Variety of sausage; Mortadella – Large Italian ...
Champaign (from Champaigne, a French surname) Chicago, although not a French place name in itself, shikaakwa or "wild onion" in the Native-American Miami-Illinois language, the pronunciation of the "chi" (as opposed to the "chi" as in China) is the result of early French settlement; Claremont ("Clear Mountain") [86] Colmar (after the Alsatian ...
Raw Saucisse de Toulouse. Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3 cm (1.2 in) in diameter and is usually sold in a coil (like Cumberland sausage).
In France, particularly Brittany and Normandy, [1] the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called andouillette, literally "little andouille".
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