Which popular traditional pork meat contains paprika and uses natural intestine casings?
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Fuet Fuet (] , ] ) is a Catalan thin, dry cured, sausage of pork meat in a pork gut. The most famous is made in the "comarca" (county) of Osona and is also known as "Vic fuet" ("fuet de Vic", after the city of Vic, capital of Osona). It is flavored with black pepper and garlic, and sometimes aniseed (anise), but unlike Chorizo contains no paprika. Other places that have long tradition of making it are the city of Olot and the surrounding zones.
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Chorizo Chorizo ( or , from Spanish; ] or ] ) is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times.
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Tapa (Filipino cuisine) Tapa is dried or cured beef, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare "tapa" by using thin slices of meat and curing these with salt and spices as a preservation method.
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Capocollo Capocollo (] ) or coppa (] ) is a traditional Italian and Corsican pork cold cut ("salume") made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, it is not brined as ham typically is.
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Paio Paio is a traditional "embutido" sausage of Portugal and Brazil.
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Crenvurșt Crenvurșt is a Romanian sausage, made with beef's meat and bacon finely chopped, placed in sheep's intestines and often served by pair.
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Chunchullo Chinchulín is pork, beef, or lamb small intestine, which may be grilled or fried. It is consumed in many Latin American countries.
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Hog's pudding Hog's pudding is a type of sausage produced in Cornwall and parts of Devon. Some versions of the recipe comprise pork meat and fat, suet, bread, and oatmeal or pearl barley formed into the shape of a large sausage - also known as 'Groats pudding' and are very similar to a white pudding, whereas others versions of the recipe contain a high percentage of offal such as lung and liver and can more accurately be described as a sort of West Country haggis. It is much spicier than white pudding as it contains black pepper, cumin, basil and garlic. The sausage is usually around two inches in diameter.
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Caul fat Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the stomach internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. Examples of such dishes are Swiss "atriau", French crépinette, Cypriot sheftalia, English faggots, and Italian "fegatelli". In the traditional Ukrainian and Russian cuisine, caul fat, known as "salnik" or "salnyk", was usually filled with kasha and liver, and baked in a clay pot in the Russian oven.
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Forcemeat Forcemeat is a mixture of ground, lean meat mixed with fat by either grinding, sieving, or puréeing the ingredients. The result may either be smooth or coarse, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie; such items include quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a "gratin" forcemeat. Meats commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is often used for the fat portion of a forcemeat as it has a somewhat neutral flavor.
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Chinese sausage Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name 'lap ceung' (or 'lap chong') ().
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Tiger meat Tiger meat is a raw beef dish. Recipes vary, but common ingredients include: raw beef, raw egg, onion, salt, pepper, and other seasonings.
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Ventricina Ventricina is a delicatessen item commonly found in the Abruzzo Region of central Italy. It is similar to certain luncheon meats, included in the category Americans refer to as "cold cuts". Traditionally made using relatively low grade, very fatty pig meat cuts and encasing them in the animal's intestines or stomach while they cure. There are two principal types of ventricina: those of the area in and around the city of Teramo, and others coming from the area of Vasto.
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Pašticada Pašticada is a stewed beef dish cooked in special sauce, popular in Croatia. It is often called "Dalmatinska pašticada" because it originates in Dalmatia. It requires long and meticulous preparation: first, the meat is pierced and stuffed with garlic, cloves, carrot and bacon, then salted and marinated in vinegar overnight. The marinated beef is then roasted and cooked with roasted bacon, onions, parsley root, nutmeg, prunes, tomato paste, water and prošek up to five hours, depending on meat. After cooking, the vegetables are blended into a sauce. In Dalmatia, it is a meal for important feasts, including weddings. It is usually served with gnocchi or homemade pasta.
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Frikandel A frikandel or frikadel (] ; plural frikandellen or frikadellen) is a traditional Dutch snack, a sort of minced-meat hot dog,
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Yam naem Yam naem (Thai: ยำแหนม ,  ] ) in Thai cuisine can refer to two salads, originally from the Isan region, that are made with fermented pork sausage ("naem", similar to the Vietnamese "nem chua"):
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Pork steak Pork steaks, sometimes referred to as a Boston butt or pork blade steak, are steaks cut from the shoulder of the pig. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat. Because of this, pork shoulder steaks are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking. Pork steaks are considered a cheaper cut of meat, and they are often found on sale.
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Pig blood curd Pig blood curd (Cantonese: 豬紅; Jyutping: zyu1hung4; Mandarin: 血豆腐; Pinyin: xuě dòufǔ), also known as “blood tofu” or “blood pudding”, is a popular Cantonese delicacy in Hong Kong and southern China. It is commonly served with carbohydrates, such as noodles or congee.
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Chorizo ​​de Pamplona Chorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain It is prepared with equal parts of finely-chopped beef and pork and significant amounts of paprika, with a natural or plastic casing which is designated to have a minimum size of forty millimeters in diameter. The red-orange coloration is due to the addition of paprika, which is abundant in Navarre. Despite its local name, it is a very common type of sausage in delicatessens around the Spanish territory. It is also produced and sold in Pamplona, Spain.
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Breakfast sausage Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States. It is a common breakfast item in traditional American "farmer" or "country" breakfasts, as it originated as a way for farmers to make use of as much of their livestock (usually pigs) as possible. Scraps and trimmings were ground, seasoned and later consumed by the farmer as an inexpensive, high-protein morning meal.
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Wedding cabbage Wedding cabbage (Serbian: свадбарски купус , "svadbarski kupus") is traditional Serbian dish. The main ingredients are cabbage and a meat, which could be pork, bacon, or lamb and mutton. This dish is typically prepared by cooking it slowly for many hours in a big crock. It is traditionally served at weddings and other major events.
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Noumboulo Noumboulo (from Venetian "nombolo": loin) is a traditional charcuterie product of the Island of Corfu. It is made from whole pork tenderloin, cured with salt and spices and marinated in wine. It is then encased in natural intestine, usually together with a strip of fat, and smoked over a mixture of herbs, including sage, bay laurel, thyme, terebinth and myrtle. It is consumed thinly sliced, usually on fresh bread.