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Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]
"Lars" is derived from the Roman name "Laurentius", which means "from Laurentum" or "crowned with laurel." [ 6 ] There are various spellings. As a surname, Larson may refer to the following notable people:
Name Main ingredients Ref Quiche au Camembert Camembert cheese, cream, eggs [11]Quiche aux champignons Mushrooms, cream, eggs [12]Quiche aux endives Chicory, cream, eggs, cheese
I’ve never experienced pure, unfiltered indignation quite like the time a suave Frenchman ordered the cheese and charcuterie platter at the trendy London restaurant where I once waited tables.
Frozen salt pork. Salt pork is salt-cured pork.It is usually prepared from pork belly, or, less commonly, fatback. [1] [2] Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, and saltier, as the cure is stronger and performed for longer, and never smoked.
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3] [4] It is distinguished from tallow, a similar product derived from fat of cattle or sheep.
Three types of lardo, thinly sliced Lardo di Colonnata Marble basin for curing lardo di Colonnata. Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices.
Sliced jowl bacon Fried pork jowl. Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt).