- cut of
bacon used in
British and
Irish cuisine,
where both
smoked and
unsmoked varieties of
bacon are found.
Canadian bacon (or Canadian-style bacon)...
- 21st century, an
unsmoked variety of
lapsang souchong was
developed in the
village of Tong Mu Guan in the Wuyi mountains. The
unsmoked variety has become...
-
United States.
Pancetta is an
Italian form of side bacon, sold
smoked or
unsmoked (aqua). It is
generally rolled up into
cylinders after curing. Pancetta...
-
Peameal bacon (also
known as
cornmeal bacon) is a wet-cured,
unsmoked back
bacon made from
trimmed lean
boneless pork loin
rolled in cornmeal. It is found...
- salchichón is a
smoked summer sausage similar in some ways to
Genoa salami, an
unsmoked Italian dry sausage. The
salami is made of beef liver, heart, tripe, and...
-
Usually they
contain tiny
pieces of pork fat as well. They are
usually unsmoked or
lightly smoked, and sold in
pairs joined at one end.
Traditional cooking...
-
Calabria regions. However, it is
available across the country, both in the
unsmoked and
smoked forms.
Mario Batali cites grilled scamorza as a traditional...
- seasoning. It is
generally grey and has a
distinctive odor. A similar, but
unsmoked and smaller,
sausage is
called andouillette,
literally "little andouille"...
- of the
grease to drip out. It is now
ready to be used
fresh and
unsmoked. The
unsmoked sausages are
typically roasted with sauer**** or red or
green cabbage...
- belly. The cut is
described as "paper-thin". Traditionally, the
product is
unsmoked and
preserved by dry curing,
leading to a very
salty taste. As a result...
