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  2. Leberkäse - Wikipedia

    en.wikipedia.org/wiki/Leberkäse

    Leberkäse ⓘ (German, literally 'liver-cheese'; sometimes also Leberkäs or Leberka(a)s) in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland. [1]

  3. Liverwurst - Wikipedia

    en.wikipedia.org/wiki/Liverwurst

    The word liverwurst is a partial calque of German Leberwurst (pronounced [ˈleːbɐˌvʊʁst] ⓘ) 'liver sausage', and 'liver sausage', a full calque. [1]A fourteenth century mention in Latin however uses the term "liverworsted": [2] "Hec fercula dari solent magna sulta, porrum, pulli, farti seu repleti, ferina apri, carnes piperis, XII tybie gesenghet, XII pulli in suffene seu sorbicio ...

  4. Livermush - Wikipedia

    en.wikipedia.org/wiki/Livermush

    Livermush is composed of pig liver, pig head parts such as snouts and ears, cornmeal and seasonings. [1] [2] [3] It is commonly spiced with pepper and sage. [1]The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. [4]

  5. Pork vs. beef: Which is healthier? Dietitians reveal 3 ... - AOL

    www.aol.com/pork-vs-beef-healthier-dietitians...

    Pork and beef have a similar nutrition profile, but there are three major nutritional differences between the two meats. Beef is a better source of iron and vitamin B12 than pork, Politi says.

  6. The 10 best meats and the 10 worst ones - AOL

    www.aol.com/lifestyle/food-10-best-meats-and-10...

    It's pretty tough to be a meat lover these days. With study after study professing that people should be eating less red meat—and less meat altogether—is there anything a carnivore can enjoy ...

  7. Braunschweiger (sausage) - Wikipedia

    en.wikipedia.org/wiki/Braunschweiger_(sausage)

    Liverwurst (another type of pork liver sausage), however, is never smoked, nor does it contain bacon. The USDA requires that the product contain a minimum of 30% liver. [3] A typical commercial formula is about 40% pork liver or scalded beef liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends and pieces.

  8. Pork Loin Vs. Pork Tenderloin: What Are The Differences? - AOL

    www.aol.com/pork-loin-vs-pork-tenderloin...

    Best Cooking Methods for Each Cut. Pork loin benefits from slower, longer cooking methods, while pork tenderloin is best cooked quickly at a high temperature for the most tender texture.

  9. Scrapple - Wikipedia

    en.wikipedia.org/wiki/Scrapple

    Haslet, in England, a pork meatloaf with herbs; Head cheese, a dish made from meat scraps traditionally (though not exclusively) derived from an animal's head; Livermush, in the United States, a dish of pig liver, head parts, and cornmeal; Lorne sausage, a traditional Scottish food usually made from minced meat, rusk and spices