fiambre luncheon meat/ lunch meat / Charcuterie
| Creator: | |
| Language pair: | إسباني إلى أنجليزي |
| Definition / notes: | "fiambre de jamón cocido": ham luncheon meat o pork luncheon meat (más general) Luncheon Meat Fresh or canned meat that consists of precooked, ready to serve chicken, turkey, beef or pork that can become ingredients in a variety of foods dishes. The meats are generally available as meat loaves, sausage sticks, canned meats, sliced meats, or prepackaged vacuum packed portions and are most often served on sandwiches and appetizers. This meat category is also known as cold cuts or deli meats. http://www.recipetips.com/glossary-term/t--33424/luncheon-me... Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. http://en.wikipedia.org/wiki/Charcuterie |
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