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Knocking down acorn to feed pigs. 1300s England. Mast is the fruit of forest trees and shrubs, such as acorns and other nuts. [1] The term derives from the Old English mæst, meaning the nuts of forest trees that have accumulated on the ground, especially those used historically for fattening domestic pigs, and as food resources for wildlife.
Pannage. Pannage is the practice of releasing livestock - pigs in a forest, so that they can feed on fallen acorns, beechmast, chestnuts or other nuts. Historically, it was a right or privilege granted to local people on common land or in royal forests across much of Europe. [1] The practice was historically referred to as Eichelmast or ...
It is prepared using the Tongcheng pig and has been described as "the most prized ham in all of China". [4] Rugao ham is a dry-cured ham that originated in Jiangsu province, China, and was first prepared in 1851. [5] [6] Rugao ham is named after Rugao in Jiangsu province and is produced in a diverse variety of flavors, colors, and weights. [5] [7]
Dotori-muk[1] (Korean: 도토리묵) or acorn jelly[1] is a Korean dish. It is a jelly made from acorn starch. Although "muk" means "jelly", when used without qualifiers, it usually refers to dotori-muk. The practice of making dotori-muk originated in mountainous areas of ancient Korea, when abundant oak trees produced enough acorns each autumn ...
The acorn is the nut of the oaks and their close relatives (genera Quercus and Lithocarpus, in the family Fagaceae). It usually contains a seedling surrounded by two cotyledons (seedling leaves), enclosed in a tough shell known as the pericarp, and borne in a cup-shaped cupule. [1][2] Acorns are 1–6 cm (⁄ – 2⁄ in) long and 0.8–4 cm ...
Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Spanish for "Iberian Ham"), known in Portuguese as presunto ibérico (Portuguese: [pɾɨˈzũtu iˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula. It is considered a staple of ...
Hog maw, sometimes called pig's stomach, Susquehanna turkey or Pennsylvania Dutch goose is a Pennsylvania Dutch dish. In the Pennsylvania German language, it is known as Seimaage [1] (sigh-maw-guh), originating from its German name Saumagen. It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage ...
Pig's trotter. A pig's trotter in front of carrots and onions. A pig's trotter, also known as a pettitoe, [1] is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s. [2]