Slinzega is made similarly to the salted beef that has been aged for what period?
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Slinzega Slinzega is a type of air-dried meat produced in Valtellina, in the Italian Alps. It is made in a similar manner to Bresaola, with smaller pieces of meat, which therefore bear a stronger taste. According to some sources it originally used horse meat rather than beef. Nevertheless, today virtually any type of meat is suitable to its production, the most common being beef, deer and pork.
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Bresaola Bresaola (] ) is air-dried, salted beef (but also horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
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Brési Brési or Braisi is beef which has been salted, dried and smoked, which is made in the canton of Jura and in Jura bernois in Switzerland and in the department of Doubs in France. It resembles Grisons Buendnerfleisch. Brési is most commonly served thinly sliced at the start of main meals, or else as a side dish with fondues.
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Schnitzel A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope, and the milanesa of Uruguay and Argentina.
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Rookworst Rookworst (] ; smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Rookworst is a traditional ingredient in stamppot. Described as a Bologna-type sausage, it is common in the Netherlands and is also exported to Great Britain. Typical Dutch rookworst is made with pork, but in recent years, turkey based rookworst is available in most Dutch supermarkets.
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Sussex cattle Sussex cattle are a red breed of beef cattle from the Weald of Sussex, Surrey and Kent in south eastern England. Descended from the draught oxen long used on the Weald they were selectively bred from the late 18th century to form a modern beef breed which is now used in many countries around the world. They have a thin summer coat and many sweat glands, but grow a thick coat in winter, so they are suited to both hot summers and cold winters. They have a placid temperament but can be very stubborn.
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Bleu des Causses Bleu des Causses is a French blue cheese made from cow's milk. It is considered a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves. The ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma.
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Istrian stew The Istrian stew or jota (Croatian: "Istarska jota" ; Slovene: "Jota" , Italian: "Jota" ) is a stew, made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern Adriatic region. It is especially popular in Istria and some other parts of north-western Croatia. Under the name "jota", it is also typical of the whole Slovenian Littoral and in the former Austro-Hungarian territories in North Eastern Italy, especially in the provinces of Trieste (where it's considered to be the prime example of Triestine food) and Gorizia, and in some peripheral areas of north-eastern Friuli (the Torre river valley, and the mountain borderlands of Carnia and Slavia Veneta).
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Boerewors Boerewors (] ) a type of sausage which originated in South Africa, is an important part of South African cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words "boer" ("farmer") and "wors" ("sausage"). Boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain any "mechanically recovered" meat (meat derived through a process where meat and bone are mechanically separated).
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Hauskyjza Hauskyjza (Silesian: "home cheese" from the German "Hauskäse") - a foodstuff made of cottage cheese, carum and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor, scent and tacky consistency, and then warmed and fried. Often baking soda is used to condition the cottage cheese. Hauskyjza or Ser Smazony (fried cheese) or Ser Zgliwiały ( rottened cheese) is a traditional product in Wielkopolska, Pomorze, Kujawy and Silesia. Before refrigerators were widely available, it was valued because of its high fastness.
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Swiss steak Swiss steak is meat, usually beef, prepared by means of rolling or pounding, and then braising in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove (cooker) or in an oven. In England and in some parts of the United States such as the Deep South, it is also called smothered steak. The dish does not stem from Switzerland, as the name suggests, but from the technique of tenderizing by pounding or rolling called "swissing".
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Gored gored Gored gored (] ) is a raw beef dish eaten in Ethiopia. Whereas kitfo is minced beef marinated in spices and clarified butter, "gored gored" is cubed and left unmarinated. Like kitfo, it is widely popular and considered a national dish.
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Romagnola The Romagnola is a breed of cattle from the Emilia-Romagna region of Italy. It belongs to the Podolic group of grey cattle. Romagnola cattle were used principally as draught beasts in the past; since the mechanisation of agriculture in the middle of the twentieth century they have been bred primarily for beef production.
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Salting (food) Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.
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Irish stew Irish stew (Irish: "stobhach" / "Stobhach Gaelach ") is any variety of meat-and-root vegetables stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time or place to place. Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times) as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat.
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Schiavonesca Schiavonesca (or Italian: "spada schiavonesca" , "Slavic sword"), was a type of longsword, characterized by a S-shaped crossguard, that originated in late 14th-century Serbia and was used by knights in the Kingdom of Hungary and Republic of Venice during the 15th and 16th centuries. The oldest specimens are estimated to date to the last decades of the 14th century, a period when Serbia was in constant conflict, while the oldest mention is from the will of blacksmith Dobrič Bunisalić dating to 1391, held at the Ragusan Archives ("...doe spade schiavonesche..."). The name originated from the Balkan Slavs who used such swords in Venetian service. The term "Sclavonia" was the common Ragusan name for Serbia, for the most part of history its neighbouring state. The Ottoman expansion and conquests saw north- and westward migrations of Serbs, initially within the Serbian state (the Serbian Despotate) and then to the neighbouring Hungary and Venetian Dalmatia. In Hungary, the Serbian population was very active in defending the southern border against the Ottomans. The production of this type of sword became more typologically uniform in Hungary and Venice.
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Brined cheese Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.
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Bistec de palomilla Bistec de palomilla (meaning "butterflied beefsteak") is a Cuban dish consisting of beef round steak marinated in garlic, lime juice, salt and pepper then pan-fried. It is usually served with black beans and yellow or white rice.
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Khichra Khichra or Khichda (Urdu: ‎ ) is a variation of the dish Haleem, popular with Muslims of South Asia. Khichra is cooked all year and particularly during the holy month of Ramadaan. It is made up of beef, lentils and spices, slowly cooked to a thick paste. It is the meat based variant of the South Asian rice dish called Khichdi. In Pakistan, beef Haleem and Khichra is sold as Street food in most cities throughout the year.
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Salo (food) Salo (Ukrainian and Russian: сало , Romanian: "slănină" , Serbian: сланина , Croatian: "slanina" , Slovak: slanina, Carpatho-Rusyn: солонина/solonyna, Belarusian: сала , Bulgarian: сланина , Latvian: "speķis" , Lithuanian: "lašiniai" ) is a traditional, predominantly Slavic food consisting of cured slabs of fatback (rarely pork belly), with or without skin. The food is commonly eaten and known under different names in countries across the region. It is usually dry salt or brine cured. The East Slavic variety is sometimes treated with paprika or other seasonings, while the South Slavic version is often smoked.
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Lüneberg cheese Lüneberg is a cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria. Cheesemaking was introduced into this region from Switzerland; copper kettles and Swiss-type presses are used to make Lüneberg cheese. Milk is coloured with saffron and warmed to around 90 F ; enough rennet is added to coagulate in 20 to 30 minutes. The curd is cut into pieces the size of hazelnuts and is heated, while stirring, to 122 F . It is then placed into cloths which are pressed lightly in wooden forms. After 24 hours in the press, during which time the cheeses are turned and the cloths are occasionally changed, the cheeses are taken to a curing cellar. They are salted on the surface, and rubbed and washed occasionally while curing. When ripe, the cheese is said to be about midway in characteristics between Emmental and Limburger.
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Sha cha beef Sha cha beef (Chinese: 沙茶牛肉; also called sa cha beef, cha beef, or cha beefsteak) is the name of a Chinese dish featuring shacha sauce and tenderized beef strips. The Americanized dish is usually served over a bed of white rice with fresh scallions and cilantro (coriander). This dish is native to the Gansu province of China.