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In the coast of Colombia, butifarra is a dried, shorter, almost round version of the sausage eaten with bollo of yuca and lime juice. [3] In Argentina and Uruguay , butifarra is a very fatty, tender and whitish sausage much more like a cased pate, rioplatense butifarra is made with finely minced pork fat and meat that is cased in a soft sausage ...
The word inyama yenhloko means "head meat" in isiZulu. The symbolism behind inyama yenhloko is that since men are the heads of the family, the meat is reserved for them. Traditionally the cows are usually slaughtered for big ceremonies such as weddings and funerals and the men would gather at the kraal and eat the meat placed on a flat big zinc or w
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
Suadero, also known as matambre in Argentina, sobrebarriga in Colombia, and rose meat in the United States of America, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs, [1] a sort of flank steak. In Mexico City, México, it is very common and popular, offered mainly on street ...
Dinuguan (Tagalog pronunciation: [dɪnʊgʊˈʔan]) is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar. [1]
The seco is a stew typical of Ecuadorian and Peruvian cuisine. It can be made with any type of meat. According to an Ecuadorian popular etymology, the name of seco comes from the Península de Santa Elena in Ecuador, where at the beginning of the 20th century a camp English did oil work in Ancón, when referring to the second course of food, in English "second", the Ecuadorians repeated ...
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The meat is then salted (and was traditionally massaged), stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. It is widely available wherever significant Italian ...