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Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork. [6] During the 19th century, lard was used in a similar way to butter in North America and many European nations. [7]
Lašiniai, a Lithuanian type of salo. Salo is consumed both cured and cooked. Salo is often chopped into small pieces and fried to render fat for cooking, while the remaining cracklings (shkvarky in Ukrainian, shkvarki in Russian, spirgai in Lithuanian, skwarki in Polish, čvarci in Serbo-Croatian, ocvirki in Slovene, škvarky in Czech, (o) škvarky in Slovak, jumări in Romanian, kõrned in ...
A stuffed bread or pastry baked or fried in many countries in Western Europe, Latin America, and parts of Southeast Asia. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing.
Created in the '30s to feed dock workers, a great Primanti-style sando has pastrami, provolone, tomato, coleslaw, french fries, and is served on beautiful, thick, Italian bread. There’s so much ...
Mortadella Bologna PGI from Italy Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).
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Olive oil is used mostly to dress raw vegetables, while strutto (pork lard) and fat from prosciutto are preferred for frying. [150] The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies. [152]
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